Tuesday, February 9, 2021

Easy Falafal (vegan, cf,df,gf,sf)

This recipe was one I've been wanting to make for a while.
I remember my mom making it on occasion 
(that woman could make anything!),
and each marvelous mouthful was devoured with appreciation.
The recipe I feature here is my rendition of one I found
on Cookie + Kate.
She adds cilantro (um, no thanks), 
and bakes it in a skillet in the oven.
My version is an easy and quick cook in my momma's cast iron skillet,
a sort of homage to her culinary proficiency,
of which I claim none.
This dish is a great example of how a few clean ingredients
can come together to make some lip-smackin' goodness happen.
The one thing that surprised me was that the chick peas,
or garbanzo beans, as they are also known,
are soaked, but not cooked.
Everything is simply dumped into the food processor
and whizzed until the texture is to your liking.
This may be why the outside turns out so crisp,
while the inside is soft, moist and 
The addition of cinnamon was another curiosity,
and I didn't really detect it in the delight of each magnificent morsel.
Another thing I like about this recipe, 
is that it's allergy-friendly.
It is free of corn, dairy, gluten and sugar,
it's vegan, 
 fully satisfying.
What a great make-ahead lunch or snack idea
to use when prepping for a busy week.
Without a doubt, 
this will be a welcome addition to the family recipe file.

Easy Falafel
 ¼ cup + 1 tablespoon extra-virgin olive oil 
1 cup dried raw chickpeas, 
soaked for at least 4 hours in the refrigerator
 ½ cup onion, diced
 ½ cup packed fresh parsley 
 4 cloves garlic, quartered 
1 teaspoon fine sea salt
 ½ teaspoon ground cumin 
¼ teaspoon ground cinnamon
Combine soaked and drained chickpeas, onion, parsley, garlic,  salt, cumin, cinnamon,  
and  1 T of olive oil in a food processor. 
Process until smooth, about 1 minute.
Scoop out about 2 tablespoons of the mixture at a time and shape into small patties or balls. 
Place each falafel on an oiled pan and cook 3-4 minutes per side.
Makes about a dozen.


  1. Looks tasty! Do you grow chickpeas? That's one I haven't tried yet, but they are delicious in hummus too. So maybe I'll give them a try in the garden this year.

    1. No, but what a great idea! I never tire of chick peas, so I really should.

      Thank you for stopping by. ;0D

  2. This is such a convenient recipe to have on hand. A "pantry" special, which are my favorite kind. Thanks Daisy.

  3. The only time I ever tried falafel from scratch, I was underwhelmed, and have kept to the mixes ever since. This recipe, however, is different and looks worth a try when the cucumbers start coming in, for the tzatziki sauce.

    1. Really?! What a shame. I hope you like this one, Laurie.

  4. Now this seems intriguing. I would have never thought of the soaked but not cooked chickpeas or the cinnamon. I will definitely be giving this a try. Thanks for sharing!

    1. That's how I felt too. I think you'll enjoy this.

  5. Oh, that looks so tasty! I love chick peas!

    I tried to grow them here a couple of years ago. One seed sprouted, grew a bit, then stunted. Not enough warmth.

    Thank you for sharing the recipe!

    1. I think I will try to grow them this year.
      I hope you enjoy the recipe!


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