Instant Anytime Falafel and Falafel Chips

Falafel are deep fried Middle Eastern chickpea patties/balls.  Typically they are served on pita bread and topped with chopped veggies and drizzled with a tahini/sesame seed.  They are great as snacks or even part of a meal.  You can also shape them into large burger patties for a filling, protein rich vegetarian burger.

It takes time to make falafel from chickpeas that have been soaked overnight, boiled till tender, seasoned with a mix of spices and then fried.

Wouldn’t it be nice if you could make your own instant, anytime falafel and falafel chips?

Yes, you can. Just use chickpea flour, mix in all the spices and store them in 1 cup portions in wide-mouth canning jars.  When the falafel craving hits, add hot water, fresh parsely and lemon juice to the falafel mix and shape into balls to deep-fry or into chips to bake in the oven.

Here’s the recipe for quick and easy, anytime falafel.

Dry ingredients
1 cup chickpea/ garbanzo bean flour
1/2 tsp cumin
1/2 tsp coriander
1/2 tsp garlic granules
1/2 tsp tumeric
1/2 tsp sea salt (I used Real salt–win your own Real Salt in this giveaway)
1/4 tsp onion powder
1/4 tsp baking soda
1 tsp dried parsley (optional)

Wet ingredients
1/2 cup HOT water
2 tsp fresh lemon juice
1 Tbsp fresh parsley

Mix thoroughly all dry ingredients together (chickpea flour, cumin, coriander, garlic granules, tumeric, sea salt, onion powder, baking soda, dried parsley).   Store in a wide-mouth mason jar. Anytime you’d love some falafel balls or falafel chips, just add the wet ingredients: hot water, fresh lemon juice and fresh minced parsley and mix well.

To cook falafel balls or patties, shape batter into balls or patties and deep-fry till golden brown.

To make falafel chips, spread mixture as thinly as possible on a Silpat or parchment paper, score into diamonds with a pizza cutter and bake at 350 C for about 10 minutes (depends on thickness of cracker) till chips are golden brown in color.

Ann (

(To properly grind Garbanzos, checkout this video: How-To Grind Garbanzos)

About MomGateway

I love cooking simple but delicious meals! I share tips for kosher, healthy living and approaches to treating cancer naturally by letting the body heal itself through nutrition and lifestyle change. Come join me in cooking and eating fresh, wholesome foods!

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7 Responses to Instant Anytime Falafel and Falafel Chips

  1. Michelle says:

    Totally cool recipe! I had never heard of Falafel till now.

  2. amy says:

    I was in Winco grocery store the other day and they had dry falafel mix for $4.79 per pound, looking at your recipe it looks like it would be much cheaper to make your own mix.

  3. Sarah says:

    So great! How long does it keep for? Can you freeze it?

    • MomGateway momgateway says:

      Sorry for the later response, Sarah. I have not tried freezing it because I just make one batch at a time and because we love it, there’s nothing left to keep. I suspect that the falafels will dry out when stored but the chips will remain crispy.

  4. Laurel says:

    We found out no more then 24 hours the hard way. The balls don’t stick together and fall apart when you fry them. Husband thinks it a baking powder issue. (Our recipe used that instead of baking soda)

  5. MomGateway momgateway says:

    I’m sorry your falafel balls fell apart. If the oil is hot enough, then they will not stick to the bottom and fall apart as you turn them. My simple way of doing this is to use a small sauce pan (so I use less oil), place oil about 1 inch deep and place it on the stove set to medium heat. A good way to know if the oil is hot enough is when the surface of the oil begins to ripple/ shimmer. Another sure way to test it is to stick the end of a wooden spoon or a wooden chopstick in the oil and when you see bubbles come up a bit on the handle, the oil is ready. Hope this helps.

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