Robin Daumit


Robin Daumit


 Sometimes a meatless meal is the perfect dinner, especially when it is spicy, crunchy, and full of healthful ingredients. Falafel is all of those things. Think of it as the fritter that takes on a whole new personality. It looks like a meatball, or even a crab ball but instead, it’s a “Bean Ball”! Let’s make some.


-        Chickpeas – uncooked/dry, and soaked overnight

-        Onion – 1 medium, roughly chopped

-        Herbs – ½ cup oregano and mint, or parsley and cilantro

-        Garlic – 4 cloves, pressed

-        Lemon – juice from one

-        Salt – 1 teaspoon

-        Pepper – ¼ teaspoon Chili pepper, Cayenne or your choice

-        Cumin – 1 teaspoon

-        Baking Powder – 1 teaspoon

-        Flour – 5 Tablespoons

-        Oil – Cooking oil such as sunflower

Place chickpeas and onion in processor or blender, and blend. Add each remaining ingredient, pulsing a few times after each addition. Transfer mixture to a bowl, cover, and let rest an hour. When ready to cook, scoop mixture with a tablespoon size spoon or baller, and roll into little balls. Pour about a half-inch depth of oil in cooking pan on medium heat. We want to cook to a crispy outside, and yet cook the inside too without burning. Turn until all sides are golden,  and they are done!


Falafel can be served in a variety of ways:

-        In pita bread with Tzatziki sauce (a yummy cucumber sauce you will find in our recipe collection)

-        Over rice pilaf, or barley

-        On skewers

-        Or simply pop them in your mouth!