Appetizer/Small Plates Sandwiches

Mediterranean Falafel

The classic Mediterranean chickpea recipe gets added appeal from cumin, garlic, and jalapeño. Serve in a sandwich or as a small plate.
  • 1:00 TIME
  • 10 Portions



Chickpeas, canned, drained, rinsed, dried

1 lb

White onions, minced

2 oz

Garlic, minced

2 Tbsp

Jalapeños, 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 30–45 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, cucumbers/tomatoes/feta salad, and babaganoush or raita.