Falafel - Yoga Journal



Canadian cooking teacher Norene Gilletz got this recipe from her husband’s uncle, Uli Zamir, who makes fabulous falafel. He uses the family recipe that was handed down from his father, Shlomo, who sold falafel for 20 years from his now-closed kiosk in Kiryat Tiv’on, Israel. If desired, use 6 to 7 cups of canned and drained chickpeas instead if you are in a hurry. This recipe comes from Sephardic Israeli Cuisine by Sheilah Kaufman.

  • ServingServings


  • 1 lb. (about 2 1/4 cups) dried chick-peas, well rinsed
  • 2 slices bread
  • 1/2 cup minced fresh parsley
  • 1 bunch fresh cilantro, minced
  • 1 onion, chopped fine
  • 5 to 6 garlic cloves, minced
  • 1 tsp. salt
  • Freshly ground black pepper to taste
  • 3/4 tsp. ground cumin
  • 1 tsp. baking soda
  • Vegetable oil for frying


  1. Soak chickpeas in 8 cups cold water for 24 hours at room temperature. Drain chickpeas, and grind in blender or food processor until fine. Place chickpea mixture in large bowl.
  2. Soak bread in water, and squeeze almost completely dry. Place parsley, cilantro, onion, garlic and bread in food processor or blender, and process until fine. Add chickpeas, and mix well to blend. Add seasonings, baking soda and enough water, about 1/3 to 1/2 cup, to moisten and hold mixture together. Shape mixture into 1-inch balls.
  3. Heat oil in deep saucepan over medium heat, and deep-fry balls until crisp and golden. When done, balls float to surface. Remove from heat, and drain on paper towels before serving.

Nutrition Information

  • Serving Size: MAKES ABOUT 6
  • Calories: 190
  • Carbohydrate Content: 26 g
  • Fat Content: 7 g
  • Fiber Content: 7 g
  • Protein Content: 8 g
  • Sodium Content: 330 mg
  • Sugar Content: 2 g