Falafel Balls

Day PartSnack
Menu PartAppetizer/Small Plate
Cuisine TypeMediterranean
Falafel Balls

Sassool Restaurant

Raleigh and Cary, N.C.

Super Bowl spreads typically feature meaty and cheesy snacks, but Sassool Lebanese restaurant caters to vegan fans with falafel balls. A healthy dose of herbs infuses the falafel with fresh flavor to create a plant-based finger food that is hard to resist. Sassool suggests serving with a yogurt dip.


3 cups dry chickpeas (garbanzo beans)

2 tsp. baking soda

1 bunch green onions

1/3 cup chopped red bell pepper

2 cups fresh parsley sprigs

½ cup fresh mint leaves

½ cup fresh cilantro sprigs

2 tsp. ground cumin

1 tsp. salt

1 tsp. ground coriander

1 tsp. paprika

Vegetable oil, for deep frying

Sesame seeds, for garnish


1. Boil chickpeas for 1½ hours until very tender. Drain and cool.

2. In food processor, combine cooked chickpeas with remaining ingredients except oil and sesame seeds. Cover and process until mixture forms a well-blended paste.

3. In deep fryer, heat oil to 350 F. Form the chickpea mixture into 2-inch balls; flatten balls slightly. (Or use a falafel mold to form balls.) Dip one end of each ball into sesame seeds.

4. Fry falafel balls in hot oil for 3 minutes, or until they turn golden-brown and crisp and rise to the top and float. Drain and allow to cool slightly; serve warm.