Place cooked chickpeas in a food processor along with all other ingredients.


Pulse them together until a rough, coarse meal forms. Scrape the sides of the processor periodically and push the mixture down the sides.


Pour it out into a bowl. Cover the bowl with plastic wrap and refrigerate for 1-2 hours so it is much easier to form the balls.

Form falafel mixture into round balls or patties using wet hands.


Heat the oil in a deep pot and fry 1 ball to test. If it falls apart, add a little more flour or 1-2 tablespoons of rolled oats.

Fry the balls for a few minutes on each side, or until golden brown. Drain on paper towels.


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