Baba Ghannouj’s Falafel

Menu PartAppetizer/Small Plate
Cuisine TypeMediterranean

Baba Ghannouj restaurant

Durham, N.C.

Falafel makes a good to-go snack, pita filling or addition to a grain bowl. At Baba Ghannouj restaurant, it’s prepared with soaked chickpeas or fava beans, formed into balls or patties and either fried or baked. To keep the falafel from getting soggy in transport, pack it separately from other ingredients.


8 oz. Italian parsley

1 lb. dried chickpeas, soaked

¼ yellow onion, diced

1 oz. minced fresh garlic

½ jalapeno, seeded and diced

2 tsp. ground coriander

1 tsp. ground cumin

1 tsp. baking soda

½ tsp. ground black pepper

¼ tsp. cayenne

Salt, to taste

Vegetable oil



1. In food processor, combine parsley, chickpeas, onion, garlic and jalapeno; process until well mixed and ingredients hold together.

2. Add coriander, cumin, baking soda, pepper, cayenne and salt. Shape mixture into small patties or balls; set aside.

3. In deep fryer, heat oil to 350 F. Fry falafel, a few pieces at a time, until lightly browned. (Or arrange falafel on baking sheet and bake in a preheat 350 F. oven until lightly browned.)  Serve with tahini sauce.


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