• 14 oz. garbanzo beans, dry*
  • 8 cups water, for soaking
  • 1.5 cups yellow onion, diced
  • 2 tablespoons fresh garlic, chopped
  • 1 tablespoon ground cumin
  • 2 teaspoons paprika
  • 1 teaspoon ground coriander
  • 1/4 teaspoon ground cayenne pepper
  • 1/4 teaspoon kosher salt
  • 4 tablespoons flour, I used gluten free oat flour
  • 4 tablespoons sesame seed, toasted
  • 1/4 cup Italian parsley, chopped
  • 1/4 cup cilantro, chopped
  • 1 tablespoon lemon juice

Recipe revised from Terri Edwards

Falafel patties are a delicious way fill pita sandwiches, top salads, or create nourish bowls.  In this version, the chickpeas are soaked overnight, but not cooked before being formed into patties.  They can be cooked in an air-fryer or oven. I freeze them, reheat in my air-fryer, and serve dipped in Tzatziki cucumber sauce and eaten as a side to a salad. Tzatziki sauce and Falafel are a match made in heaven*.

*Note that this recipe is designed for dry garbanzo beans, canned will not work.

Soak the dry garbanzo beans in a large bowl covered by three times their volume in water. Let them soak overnight, or until you can break them apart with your fingers. Once soaked, drain and set aside.

Place all of the ingredients in a food processor, or blender, and pulse until it acquires a minced consistency, do not puree.

Shape into 3 oz patties or use 1/4 cup measure, and place on a prepared sheet pan with parchment paper and bake at 425 F for 15-20 minutes.  Or, air fry at 425 F for 10-15 minutes. In both cases, check for doneness.

Stuff into pita bread with tomato, lettuce and parsley, and drizzle over Tzatziki Sauce.*