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Fa-la-la-lafel Balls

Fallafel balls endive salad

Falafels adapted from Tori Avey. This recipe will get your ‘pulse’ going.


  • 2 cups dry chickpeas (do not substitute with canned)
  • 1 small onion, roughly chopped
  • 1/4 cup fresh parsley, chopped
  • 3-5 cloves garlic (try roasted garlic for a sweeter flavour)
  • 1 egg (or 1 flax egg or other substitute)
  • 1 1/2 tbsp all-purpose or chickpea flour
  • 1 3/4 tsp salt
  • 2 tsp cumin
  • 1 tsp ground coriander
  • 1/4 tsp black pepper
  • 1/4 tsp cayenne pepper
  • Pinch of ground cardamom

Canola oil for frying


  1. Pour the chickpeas into a large bowl, cover them with ~3″ of cold water. Soak overnight…
  2. Drain and rinse the chickpeas well.
  3. Combine all ingredients in a food processor.
  4. Pulse until the ingredients make a rough, coarse meal. Scrape the sides of the processor often.
  5. Pulse again until the mixture is somewhere between the texture of couscous and paste. Do not over-process!
  6. Pour the mixture into a bowl, using a fork to stir, and remove any large chickpea chunks.
  7. Cover the bowl with plastic wrap and refrigerate for 1-2 hours…
  8. Over medium heat, fill a skillet with canola oil to a depth of 1 + 1/2 inches.
  9. Meanwhile, form falafel mixture into round balls (~2 tbsp of mixture per falafel).
  10. Fry 2-3 minutes per side (5-6 minutes total). Balls will be delicate at first, but will bind nicely once they begin to fry.
  11. Remove them from the oil using a slotted spoon.
  12. Let the falafels drain on paper towels, then serve fresh and hot!

Click on the original recipe link to find great tips and falafel variations. The varieties include sesame, herb, tumeric, and egyptian fava bean.

Yields 30-34 falafels

Original recipe: Tori’s Kitchen Falafels