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Falafel Related:   Europe, Israel & Middle East, kid-friendly, pareve, vegan, vegetarian

Prep time: 15 min

Cook time: 20 min

Yield: 8-10 patties

Falafel, the ubiquitous Middle Eastern street food, has become a Parisian must-eat. Food critics and tourists alike praise the chickpea sandwiches to be found among the pastries and pâtés in the City of Light. If a stop in the Jewish quarter of Paris isn’t on your summer itinerary, you can make this falafel, adapted from Vegetarian Times, in the comfort of your own kitchen. 


  • 1 15-ounce can chickpeas, rinsed and drained
  • 2 tablespoons lemon zest, grated
  • 1 clove garlic, minced (1 teaspoon)
  • 1 1/2 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1/4 teaspoon salt (or to taste)
  • 1/4 cup all-purpose flour
  • 2 tablespoons onion, finely chopped
  • 2 tablespoons parsley, chopped
  • 1/2 teaspoon baking powder
  • Olive oil for frying


  • Pulse chickpeas, lemon zest, garlic, cumin, coriander and salt in a blender or food processor until mostly smooth, but still chunky. Transfer to a bowl, and stir in flour, onion, parsley, and baking powder.
  • Shape 1/4 cup of chickpea mixture into a 1-inch-thick patty, and set aside. Repeat with the remaining chickpea mixture. (Falafel patties can be made ahead and refrigerated overnight.)
  • Pour enough olive oil into a large skillet to come 1/4 inch up the sides. Heat pan over medium-high heat until the oil shimmers. Lower patties into the oil, making sure the patties do not touch. Cook 3 minutes per side, or until golden brown. Transfer patties to a paper-towel-lined platter to drain. Repeat with the remaining patties.
  • Serve in a pita with any of the following: hummus, tahini, shredded lettuce, diced tomatoes and cucumbers, pickles and pickled vegetables, hot peppers, hot sauce or vegetables and condiments of your choice.

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