Goodness, Gracious, Great Balls of ...... FALAFEL!!! (The Recipe)
Prep time
Cook time
Total time
Recipe type: Entree
Serves: 4-6
  • 2 tablespoons canola oil, plus extra for frying
  • 1 medium white onion, chopped
  • 1 large green pepper pepper, chopped
  • 5 cloves garlic, minced
  • 2 (14-ounce) cans chick peas, drained
  • 1 teaspoon red chili flakes
  • 1 teaspoon ground cumin
  • 1 egg
  • 1 tablespoon salt
  • ½ tablespoon freshly ground black pepper
  • 5 tablespoons - ½ cup flour (start out with 5 tbsp, and increase if the mixture remains too moist after incorporating all ingredients)
  • 1 cups freshly chopped parsley leaves
  • 1 cup freshly chopped cilantro leaves
  • Pitas
  • Toppings: hummus, tzatziki, diced onion, chopped tomato, chopped cilantro, crumbled feta cheese, pepperoncini, jalapenos, pickles etc (any or all)
  1. In medium skillet over medium heat, add 2 tablespoons oil and sweat onion and peppers 2 to 3 minutes then garlic and cook until translucent, about 5 minutes.
  2. In a food processor, pulse together chick peas, red chili flakes, ground cumin, the egg, salt and black pepper to form a coarse consistency. Then add flour, parsley, and cilantro. Pulse until mixture starts pulling from the sides of the food processor.
  3. Remove mixture to a large bowl and mix in the onion mixture. Chill falafel until ready to cook.
  4. Roll falafel dough into 1-inch rounds.
  5. In a thick-bottomed skillet heat ½ inch of canola oil over medium heat to 350 degrees F. Cook falafel balls a few at a time, until golden brown, about 5 minutes. Be sure to turn them so they do not burn or stick to the bottom of the pan. Drain on a paper-towel lined, oven-proof platter and sprinkle with salt while still hot. Then put into a warmed oven, to keep warm until all falafel are cooked.
  6. Open the pita bread to make pockets. Place 3 to 4 falafels inside. Stuff with hummus, tzatziki, feta cheese, onions, cilantro, tomatoes and pepperoncini. Serve immediately.
Recipe by Creative Life Of A Glam Wife at