Recipe adapted from: https://www.allrecipes.com/recipe/25309/seans-falafel-and-cucumber-sauce/

Yields: ~20 (I like to double the recipe and freeze them)


  • 1 (15 ounce) can chickpeas (garbanzo beans), drained
  • 1 onion, chopped (for the blender)
  • 1/2 cup fresh parsley (for the blender)
  • 2 cloves garlic, chopped (for the blender)
  • 1 egg
  • 2 tsps ground cumin
  • 1 tsps ground coriander
  • 1 tsp salt
  • 1 dash pepper
  • 1 pinch cayenne pepper
  • 1 tsp lemon juice
  • 1 tsp baking powder
  • 1 Tbsp olive oil
  • 1 cup dry bread crumbs


  1. In a small bowl combine yogurt, cucumber, dill, salt, pepper and mayonnaise and mix well. Chill for at least 30 minutes.
  2. In a large bowl mash chickpeas until thick and pasty; don’t use a blender, as the consistency will be too thin (I use the back of a large ladle).
  3. In a blender, process onion, parsley and garlic until smooth. Stir into mashed chickpeas.
  4. In a small bowl combine the rest of the ingredients (egg, cumin, coriander, salt, pepper, cayenne, lemon juice and baking powder). Stir into chickpea mixture along with olive oil.
  5. Slowly add bread crumbs until mixture is not sticky but will hold together; add more or less bread crumbs, as needed.
  6. Preheat oven to 175˚C (350˚F)
  7. Form the chickpea mixture into small balls, slightly flattened (make them as big or as little as you like. Place them on a non-stick baking tray.
  8. Bake for about 15-20mins until the tops are sightly golden brown. Serve with lots of tzatziki!


  • If you prefer to fry them for a crispier texture: heat 1 inch of oil in a large skillet over medium-high heat. Fry falafels in hot oil until brown on both sides.
  • Best served with tzatziki: https://abbyapproved.wordpress.com/2017/10/27/greek-tzatziki-sauce/
  • Try making a falafel sandwich: toasted pita pocket + chopped tomato, cucumber, parsley, iceberg lettuce, and hummus (inspired by Taïm)

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