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"A nickel will get you on the subway, but garlic will get you a seat."--Old New York Proverb

Falafel Recipe

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This recipe for Falafel, by , is from Bailey's Cookbook, one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Bailey Kretzler


1 can of chickpeas or 2 c. dry soaked over night (best if using dry)
3 - 4 tbsp flour
2 tsb baking powder
2 pinchs of salt
1 tsp paprika
1/2 tsp cumin
1/2 tsp chili powder
1/2 red onion
1/4 cup parsley packed
1/4 cup cilantro packed
2 chive leaves
1 sprig oregano or dill
1 medium carrot
1 clove garlic
1 tbsp lemon juice
pepper to taste
oil for frying

1) pulse lemon juice, carrot, onion, garlic, spices, and herbs in a food processor
2) add in chickpeas and pulse until coarse but not a paste
3) remove from food processor into medium mixing bowl
4) add in flour, baking powder, and salt and stir until a dough like consistency is achieved
5) roll into tablespoon size balls and place on a cookie sheet lined with parchment and place in freezer for 30 minutes
6) once firmed fry in oil on medium heat until the color of chesnuts
7) serve with your favorite dipping sauce

Number Of Servings:
Number Of Servings:
Preparation Time:
Preparation Time:
45 minutes
Personal Notes:
Personal Notes:
I adapted this recipe from one I found online. I love the carrots because they add a wonderful sweetness to the falafel. I eat falafel in almost anything, from sandwiches to spaghetti. They can also be frozen in an air tight container and saved for later. I think the recipe is relatively easy and may be adapted to your personal preference. Perhaps you like peppers over carrots? Go ahead and swap them. Tzatiki is one of my favorite dipping sauces for falafel and I have included the recipe in the sauces section of this book.




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