10 min

15 min

12 Servings

There are so many ways to enjoy falafels; this is a favorite.



🫘 3 cups chickpeas, cooked

πŸ§… ΒΌ cup onion

πŸ§„ 4 garlic cloves

πŸ₯” ΒΌ cup potato, raw

🌿 β…“ cup parsley

🌿 ¼ cup cilantro

πŸ«™ 2 tbsp harrisa sauce

πŸ§‚ 1 tbsp cumin

πŸ§‚ 1 tsp baking powder

πŸ›’οΈ 1-2 tbsp olive oil

πŸ§‚ salt to your taste


❄️ Freezer Friendly

πŸ₯˜ Meal Prep Friendly

πŸ₯‘ Leftover Friendly

Make Now





Make Now

Chickpeas are one of the best sources of fiber and protein!

Step 1:

To a food processor, add the chickpeas, onion, garlic cloves, potato, parsley, cilantro, harrisa sauce, cumin, baking powder, and salt. Pulse until mixed well.


Step 2:

Scoop out about 2 tbsp of the mixture and gently form into small discs using your hands.

Step 3:

In a large pot, heat the oil, cook the falafels on each side for 5-7 minutes until golden. Serve in a toasted pita pocket with cucumbers, tomatoes, pickled cabbage, cilantro, and harrisa sauce. It will keep in an airtight container in the refrigerator for a week, or in the freezer for one month.


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