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Best Falafel Recipe
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Best Falafel Recipe

by Javaneh Hemmat

Mastering the art of a Mediterranean plate. Today, we’re indulging in our classic hummus drizzled with evoo, a sprinkle of peppers and chopped parsley with homemade falafels made with our Marrakech spice blend. Trust us, this will be on repeat!





Prep Time

15 min

Cook Time

30 min


  • 1 Cup dry chickpeas; soaked in water overnight in cold water
  • 1/2 Red onion
  • 4-5 Tablespoons parsley
  • 4-5 Tablespoons Cilantro (optional)
  • 3-4 Cloves garlic
  • 1 Tablespoon Marrakech 
  • 1 Teaspoon baking powder
  • 2-4 Tablespoons Chickpea flour or all purpose flour
  • 1 Teaspoon sea salt
  • Oil for frying


  1. Soak the chickpeas in a large bowl and add enough cold water to cover them by at least 2 inches. Let soak overnight, rinse and then drain.
  2. In a food processor, place the chickpeas, red onions, parsley, cilantro, garlic, and Marrakech spice blend, baking powder, flour and salt. Process until you get an even fully incorporated mixture.
  3. Form the chickpea mixture into balls. Your falafels need to be free of moisture. If they seem damp, roll them in flour till fully coated
  4. In a pan, heat 3 inches of oil to 375ºF and fry the falafel balls to golden brown.
  5. Drain on paper yield and serve as side dish, add to buddha bowls, or just enjoy and a snack!