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Falafel Two Ways

2 cups dried garbanzo beans (chickpeas), soaked overnight or for 12 hours
12 cloves garlic, minced
1/2 bunch parsley, chopped
1/2 bunch cilantro, chopped
1 tsp salt
1 tsp coriander powder
1/2 tsp cumin powder
1/2 tsp baking powder
vegetable oil for deep-frying

Use a food processor or meat grinder to grind the first seven ingredients.
Mix well using your hands.

For fried falafel: Heat oil for deep-frying.
For baked falafel: Oil baking sheets and place in a 400° oven.

When the oil or oven is ready, add baking powder to the mixture.
Shape into small balls with your hands.
Fry until golden brown, or bake at 400° for 25 minutes.
Drain on paper towels and serve with your choice of sauce, bread and vegetables.