Dried chickpeas are soaked and ground with an abundance of fresh herbs… this recipe is a delicious way to celebrate summer’s finest fresh herbs and flavors! Pack pita bread with falafel, greens, tomatoes, cucumbers and a creamy tahini sauce. Yum!


  • 2 cups dried chickpeas (Do NOT use canned or cooked chickpeas)
  • 1 cup fresh parsley leaves
  • ¾ cup fresh cilantro leaves
  • ½ cup fresh dill
  • 1 small onion, quartered
  • 7-8 garlic cloves, peeled
  • Salt to taste
  • 1 tbsp each: ground cumin, ground coriander, ground black pepper
  • 1 tsp baking powder
  • 2 tbsp toasted sesame seeds
  • Oil for frying


  1. (One day in advance) Place the dried chickpeas in a large bowl filled with water to cover the chickpeas by at least 2 inches. Soak overnight for 18 hours (longer if the chickpeas are still too hard). When ready, drain the chickpeas completely.
  2. Add the chickpeas, herbs, onions, garlic and spices to the large bowl of a food processor fitted with a blade. Run the food processor 40 seconds at a time until all is well combined forming the falafel mixture.
  3. Transfer the falafel mixture to a container and cover tightly. Refrigerate for at least 1 hour or (up to one whole night) until ready to cook.
  4. Just before frying, add the baking powder and sesame seeds to the falafel mixture and stir with a spoon.
  5. Scoop tablespoonfuls of the falafel mixture and form into patties (½ inch in thickness each).
  6. Deep fry in medium hot oil for 3-5 min, until brown. Don’t overcrowd. Drain on paper towel or colander.
  7. Enjoy hot or eat in pita bread with other favorite toppings!

From: The Mediterranean Dish