Recipe Image


  • 25 m
  • 25 m
Carolyn Casner
“Tuck these tasty chickpea patties into whole-wheat pitas and top with tahini sauce (see associated recipe, below). Be sure to soak the chickpeas overnight for the creamiest mixture. The quick-soak method won't work for these pan-fried falafel patties.”


    • 1 cup dried chickpeas, soaked overnight
    • ½ cup packed flat-leaf parsley
    • ¼ cup chopped onion
    • 2 medium cloves garlic
    • 4 tablespoons extra-virgin olive oil, divided
    • 1 tablespoon lemon juice
    • 1 tablespoon ground cumin
    • ½ teaspoon salt
    • ¼ teaspoon baking soda
    • 1-3 tablespoons water, if needed


  • 1 Drain chickpeas and transfer to a food processor. Add parsley, onion, garlic, 1 tablespoon oil, lemon juice, cumin, salt and baking soda; process, adding water as needed, until finely ground and the mixture just holds together. Using about 3 tablespoons per patty, shape into twelve 1½-inch patties.
  • 2 Heat 2 tablespoons oil in a large nonstick skillet over medium-high heat. Reduce heat to medium. Add the patties and cook until golden brown on the bottom, 3 to 5 minutes. Turn, swirl in the remaining 1 tablespoon oil and cook until golden, 2 to 4 minutes more.
ALL RIGHTS RESERVED © 2019 Printed From 10/20/2019