Falafel 🧆💚

This recipe is based on the recipe shared by Refika's Kitchen on her YouTube channel. I used less salt to taste (yes, I tasted it with the raw mix and spit the chalky mess out to figure out how salty was salty enough 😝). I used regular paprika instead of hot paprika, and I pre-processed sesame seeds to release more flavor. I made this without oil and changed the cooking method to a covered skillet with extra time. I couldn't believe how well these came out. I thought they would be a bit dry or crumbly, but they are firm & fluffy (the baking powder helps make them fluffy).

This makes between 12-16 patties depending on the diameter.


2 tbsp sesame seeds
8 oz dried chickpeas (1 heaping cup), soaked in water 20-24 hours
1 small onion (120 g), roughly chopped
4 cloves of garlic, chopped
12 sprigs of coriander
10 sprigs of parsley
6 sprigs of dill
1 tsp black pepper
1 tsp paprika
⅛ tsp cinnamon
⅛ tsp clove powder
½ tsp salt
1 tbsp baking powder (with no sodium if available)

- Drain and rinse soaked chickpeas.
- Process sesame seeds in a food processor for 20-30 seconds, remove, then add chickpeas and ground sesame seeds back on top along with other ingredients.
- Pulse/process and scrape until mixture is finely textured, about 2-3 minutes total.
- Refrigerate mixture for 1-2 hours.
- Preheat a nonstick skillet over medium/medium-low heat.
- Form mixture into tightly packed patties, about ½-to-¾ inches thick.
- Cook patties covered for 4 minutes, flip, press lightly to flatten, and cook for another 4-5 minutes.
- Cool on a wire rack and cook in batches.

- Wet hands or use kitchen gloves for forming patties.
- Use a thin spatula for flipping.
- Chickpeas cooked this way will be firmer and taste different than boiled chickpeas, but they should not taste chalky or raw. Just cook longer, covered on low heat if they're too thick or not fully cooked (this only happened to me when I made them over ¾-inch thick).

#plantbased #oilfree #falafel