Mediterranean Falafel

Made with Minor’s® Classical Reductions™ Vegetable Brown Stock.
  • 1:00 TIME
  • 10 portions



Chickpeas, canned, drained, rinsed, dried

1 lb

White onion, minced

2 oz

Garlic, minced

2 Tbsp.

Jalapeño, minced

2 tsp.

Parsley, leaves and stems, minced

1/4 cup

Chickpea flour

3 Tbsp.

Kosher salt

1/2 tsp.

Black pepper, cracked

1/4 tsp.

Baking powder

1/2 tsp.
Cumin, toasted, ground1 tsp.

Minor’s® Classical Reductions™ Reduced Vegetable Stock, as is

2 Tbsp.


  1. Preheat deep fryer to 350° F.
  2. In a bowl, mix all ingredients together. Transfer to a food processor and blend for 30 to 45 seconds, then scrape the sides of the processor with a spatula and repeat 2 more times.
  3. Using a scoop, form the falafel into golf ball size pieces. Deep fry falafel in batches, and transfer to a paper towel lined sheet pan to drain.
  4. Season with salt and black pepper.
  5. Serve immediately.

Serving Suggestions/Variations

Serve as a bowl with couscous, roasted mushrooms, cucumber/tomato/feta salad, and babaganoush or raita.