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Falafel Salad

 2 cups dried chickpeas that have been soaked overnight & drained
 ½ tsp baking soda
 1 cup fresh parsley leaves
 1 cup fresh cilantro leaves
 ½ cup fresh dill
 1 small onion, quartered
 6 garlic cloves, peeled
 1 tsp dried oregano
 1 tsp fresh parsley, finely minced
 salt, to taste
 1 tbsp pepper
 1 tbsp ground cumin
 1 tbsp ground coriander
 1 tsp cayenne pepper
 1 tsp baking powder
 2 tbsp toasted sesame seeds
 oil for frying
 1 cup cooked cup bulgur wheat, (according to package directions)
 1 pt cherry tomatoes diced small
 1 English cucumber, finely chopped
 2 bunches parsley, stems removed, finely chopped
 ½ cup fresh mint leaves, finely chopped
 ½ cup red onion, finely chopped
 2 garlic finely chopped
 Salt and pepper to taste
 ¼ cup lemon juice
 ¼ cup extra virgin olive oil
Spicy Chickpeas
 1 (15oz) can chickpeas, drained and rinsed
 2 tbsp olive oil
 ½ tsp kosher salt
 ¼ tsp black pepper
 ¼ tsp garlic powder
  tsp onion powder
 ½ tsp smoked paprika
 ¼ tsp cayenne
Tomato Feta Salad
 1 pt cherry tomatoes, halved
  cup red onion, diced
 2 tbsp red wine vinegar
 ¼ cup extra virgin olive oil
 ½ tsp kosher salt
 ¼ tsp freshly ground black pepper
 2 tbsp chopped fresh dill
 2 tbsp chopped fresh parsley
 1 cup feta cheese, diced

Add the chickpeas, herbs, onions, garlic and spices to a food processor and pulse until all is well combined.


Cover and refrigerate overnight.


Just before frying, add the baking powder and sesame seeds to the falafel mixture and stir to combine.


Scoop tablespoonfuls of the falafel mixture and form into round patties.


Hear 3 inches of oil in a saucepan. Carefully drop the falafel patties in the oil, let them fry for about 3 to 5 minutes or so until crispy and medium brown on the outside. Don’t crowd the pot and cook in batches. Remove from pot and let drain on paper towels.


Combine everything in a large bowl and mix together. Check for seasoning and adjust accordingly.

Spicy Chickpeas

Heat oil in a large skillet until hot, add the chickpeas, stirring to coat all in the oil.
Mix together the seasonings in a small bowl and sprinkle over the chickpeas, stirring to coat them all evenly. 
Cook, stirring constantly for 5-8 minutes, or until chickpeas are browned and crispy.

Tomato Feta Salad

Add everything in a bowl and gently mix so as not to break the feta up too much. Check for seasoning. Let sit at room temp for 30 minutes before serving.