Falafel (fuh-LA-ful) is fried or baked balls of chickpea dough. Falafel is a popular food across the Middle East.

Tahini is like peanut butter made from sesame seeds. It is creamy, oily, light colored, and delicious. It is often an ingredient in Middle Eastern dishes.

What You Need


Cutting board
Sharp knife
Mixing bowl
Fork, potato masher, or food processor
Mini-muffin tins (or cookie sheet or frying pan)

1 15 oz. can chickpeas, drained
1 small onion, finely chopped
1 teaspoon minced garlic
2 tablespoons fresh parsley, finely chopped


1 teaspoon coriander
¾ teaspoon cumin
¼ teaspoon turmeric
Dash of cayenne or chili powder
½ teaspoon salt
Fresh ground black pepper
2 tablespoons flour
1 teaspoon baking powder
1 tablespoon lemon juice
1 tablespoon olive oil
Optional: 1 tablespoon tahini

Cook’s Tip

Tahini may have a layer of oil on top. Stir tahini before you use it.

For falafel sandwich:


What’s This?

Round flatbread. Slice the round in half down the middle. Each half will pop open and make a “pocket” for your sandwich.

Creamy dressing or yogurt sauce

What to Do

Make falafel:

Mash the first 4 ingredients together. Use a potato masher, fork, or food processor.
Mix in the seasonings.
With a fork or wooden spoon, stir in the rest of the ingredients.
Bake or fry.

To bake:

Preheat oven to 400ºF degrees.
Option 1: Grease mini-muffin tins with oil or shortening, or spray-on cooking oil. Scoop dough in Ping-Pong-sized balls. Plop in muffin tins. Bake twenty minutes.
Option 2: Grease a cookie sheet. Flatten the balls into patties. Bake ten minutes. Flip. Bake ten more minutes.

To fry:

Heat a thin layer of oil in a frying pan. Fry falafel balls for a few minutes on each side until they have a crispy crust. Add more oil as needed.
Make a sandwich:

Pop hot falafel into pita.
Add sliced cucumbers and tomato and onion.
Pour on a creamy salad dressing OR plain yogurt mixed with a squirt of lemon juice and salt and pepper.

Serves 4.