A lifelong mission to find the yummiest falafel

A lifelong mission to find the yummiest falafel

Mission = accomplished.

The gurus always say "you must go within to find what it is you are seeking". Well, turns out they are right. Who woulda thunk it?

I have been on what feels like a lifelong mission to find the tastiest, most yummiest, scrumpt-diddly-dumptious falafel... as it turns out, I actually make it! 

(Thank-you Pinterest!)

All the times I ordered it from a restaurant or bought it from the lovely Lebanese people at the farmer's market I was avoiding a truth I recently came to realise; I make some damn delicious falafel!

I made them perfectly and it was the first time I'd tried. So proud of myself :)

I never intended to be a food blogger, but in today's day 'n age - as a foodie - it's almost impossible not to!

As this site is all about mindfulness and creativity, allow me to connect the dots for you, so you don't think I'm just a hungry lady who wants to get the world high on deep fried therapy.

When we create a meal from scratch we spark a relationship to it. The process of digestion begins with the visualisation of a food and the expected pleasure of eating that food. This visualisation can trigger a gastrointestinal response, including secretion of digestive enzymes and hormones in preparation for digestion. This stimulates and triggers strong "digestive fire" and ultimately allows for better digestion!

I have another blog post about the brain-food connection coming soon. I'll add a link once it's ready for you! 

So, without further ado... here is the recipe.


  • 2 cups dried chickpeas
  • 1 teaspoon whole cumin seed
  • 1 teaspoon whole coriander seed
  • 3 cloves garlic, minced
  • 1 small yellow onion, peeled and coarsely chopped
  • 1 cup packed fresh cilantro leaves
  • 1 cup packed fresh parsley leaves
  • Zest of 1 lemon
  • ¼ teaspoon cayenne
  • 1½ teaspoons Kosher salt, plus more for seasoning after cooking
  • ½ teaspoon ground black pepper
  • grape seed oil for frying
  1. Place chickpeas in a large bowl and fill with water to cover them to a depth of 3 inches. Cover the bowl with plastic wrap and leave on counter for 24 hours. The chickpeas will triple in size and absorb quite a bit of the water so check a few times during soaking to see if you need to add more water.Once the beans have soaked for 24 hours, drain and rinse well.
  2. Place the cumin and coriander seeds in an 8-inch cast-iron skillet and set over medium high heat. Cook, shaking the pan frequently, until the seeds give off an aroma and just begin to brown, 3 to 4 minutes. Transfer the toasted spices to a spice grinder and process until finely ground. Set aside.
  3. Place the drained chickpeas, ground spices, garlic, onion, cilantro, and parsley into a large mixing bowl. Stir to combine then feed through the meat grinder in small batches until everything has been ground.
  4. Mix the lemon zest, cayenne, salt, and black pepper into the ground chickpeas then roll a small amount of the mixture into a walnut sized ball or a small patty with your hands. The mixture should hold together nicely and not fall apart.
  5. Continue rolling the rest of the batter into uniform size balls or patties so that they will cook in the same amount of time. I used a small ice cream scoop and had falafels that were about the size of golf balls. Place the uncooked falafel on a large plate or baking sheet until ready to cook.
  6. Pour oil in a Dutch oven or a large, high-sided skillet to a depth of 2-3 inches, enough to cover the falafel. Place a thermometer into the oil and heat over med-high heat until the temperature reaches 360° - 375° F.
  7. While the oil is heating place a flattened paper grocery bag onto a baking sheet and cover with a few clean paper towels. This will help to collect the oil as it drains off of your falafel.
  8. When the oil is to temp fry a test falafel. The oil should bubble up and sizzle all around it. The falafel itself should stay together in one piece and not break apart at all. It should take 2 - 3 minutes to fry to a beautiful golden brown. If your falafel is not completely submerged flip and cook the other side until it’s nice and browned all over. Remove the cooked falafel from the oil and drain on the prepared baking sheet. Sprinkle with coarse salt while the falafel is still hot. Fry the remaining falafel in batches, being careful to not over crowd the pan and drop the temp of the oil.


Reference: Beard And Bonnet

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