Falafel: Take 2

So my last post was about needing some help with my oh so very sad attempts at falafel making….someone suggested this recipe from Epicurious, and I absolutely *loved* it!  I did make some changes (I can’t follow a recipe to the letter to save my life), so I’ll post the recipe as I made it.



1 1/2 cups dried garbanzos (chickpeas)
1 red onion, quartered
1/4 cup cilantro, chopped
1 teaspoon ground cayenne
4 cloves of garlic
2 tablespoons cumin
salt and pepper to taste
1 teaspoon baking powder
2-3 tablespoons garbanzo (chick pea) flour
sesame seeds (about a cup or so)
sunflower seed oil for frying


Wash and sort garbanzos, and place in a bowl.
Cover with enough water to generously cover the beans.
Soak overnight.
Drain beans, and place in a food processor along with the onions, cilantro and seasonings.
Pulse a bit to break up the beans and onions, then process until the mixture is somewhat dough-like, scraping sides when necessary.
Add baking powder and enough garbanzo flour to make the dough hold its shape, and is no longer sticky when rolled.
Place falafel dough in a bowl, cover and refrigerate several hours. (I had leftover, and it was great the next day, too).
Roll dough into smaller sized balls, and flatten a bit with your hands.
Dip each patty in sesame seeds and remove to a plate.
Heat a generous amount of sunflower oil over medium heat (enough to come at least halfway up the patty).
Fry falafel patties about 4-5 minutes per side, or until nicely browned.
Drain on paper towels.
Serve with hummus, tahini sauce, yogurt or lebne, shirazi….whatever you like!

4 Responses to “Falafel: Take 2”

  1. canarygirl!! Glad to have found your “home” on the net! Thanks for these recipes!!

  2. Hi there, Ulterior Epicure! So glad you stopped in for a visit! You are quite welcome for the recipes…Hope you like them. :)

  3. I’m going to give these a go in the next few days. I’ll attempt to report back any success on my part :D !

  4. Hi David! Great! I hope you let me know how they turn out for you. :D

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