avocado tzatziki, garlic tahini, jalapeño

In a food processor, combine the canned chickpeas, parsley, cilantro, garlic, cumin, coriander, baking powder, salt, and black pepper. Pulse until the mixture is well combined but still slightly chunky.

Prepare the Falafel Mixture

Use your hands to form small balls (about 1.5 inches in diameter) from the mixture. Place them on a baking sheet lined with parchment paper.

Form the Falafel Balls

Refrigerate the formed falafel balls for at least 30 minutes to help them hold their shape while frying.

Chill the Falafel

Heat the olive oil in a large skillet over medium heat. Fry the falafel balls in batches until they are golden brown on all sides, about 3-4 minutes per side. Drain on paper towels.

Cook the Falafel

Canned chickpeas

green falafel

Recipe information

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