Yield: 10-12
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes

Tastes just how I remember it when I was in Poland... Best snuggled in a pita with cucumber sauce.


  • 1/2 lb. (~1 c.) dry chickpeas, soaked and sprouted
  • 1/2 onion
  • 3-4 cloves garlic
  • 1/4 c. cilantro and/or parsley leaves
  • Juice of 1/2 lemon (2-3 tsp.)
  • 1/2 tsp. cumin
  • 1/4 tsp. coriander
  • 1/4 tsp. white pepper
  • 1/8 tsp. cayenne
  • 1 tsp. baking powder
  • Salt, to taste


  1. Soak and sprout the chickpeas.
  2. Add all ingredients to food processor until completely broken down and a thick, mealy paste is formed.
  3. Using wet hands, shape into 10-12 balls. Let sit in fridge to firm up for 30 minutes, if desired.
  4. Bake at 400 for 25 minutes or until golden, flipping halfway through.


You can also put the falafel mix into the fridge before shaping them into balls. Either way, this step helps the falafel firm up and keep their shape while baking.

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