Fertile Crescent Falafel

Serve these hot with toothpicks for Spanish-style pinchos or with halved pita bread to make pocket sandwiches.

Serves: 6Hands-on: 20 minutesTotal: 11 hours 20 minutesDifficulty: Easy

Serves: 6


  • 1 cup dried garbanzo beans
  • 1⁄2 cup chopped red onion
  • 3 cloves garlic, peeled
  • 1 tsp. salt
  • 1 tsp. ground black pepper
  • 1 tsp. ground cumin
  • 1⁄8 tsp. cayenne pepper
  • 1 tsp. baking powder
  • 3 Tbsp. all-purpose flour
  • 3 Tbsp. whole wheat flour
  • 2 cups vegetable oil
  • 1 cup chopped fresh tomatoes
  • 1 cup shredded lettuce
  • 6 Tbsp. plain low-fat yogurt
  • 2 Tbsp. chopped fresh parsley


  • Soak the garbanzo beans in 3 cups of water overnight.
  • Drain the garbanzo beans and put them in a food processor with the red onion, garlic, salt, pepper, cumin, and cayenne pepper. Pulse until everything is combined and the texture is fine, but not a paste.
  • Sprinkle the baking powder and flours over the mixture and pulse again until well combined. Refrigerate the mixture for 3 hours.
  • Heat the oil in a deep fryer or large pot to 375°F. Shape falafel mixture into small balls and fry four or five at a time. Drain on paper towels. Place falafel balls on a plate lined with lettuce and tomatoes. Drizzle with yogurt and sprinkle with parsley.