This is a fun vegetarian “fast food” meal. It is something you can prepare in advance and have for lunch. It’s one of my personal favorites and it can be eaten in town in a “naan” or pitta bread. I wanted to try this myself to see if it would be as good as some I have eaten. It was pretty good for a first try. Clotilde has wanted me to make some since we last tried some in Paris.

Bon appétit!

Makes about 20-30 falafel balls


  • 200 grams (2 ½ half cups) of chickpeas
  • 1 onion
  • 2 cloves of garlic
  • 2 teaspoons of cumin (ground)
  • 2 teaspoons of coriander (ground)
  • 1 teaspoon of paprika
  • 1 bunch of coriander (OR parsley)
  • Olive oil

Serve salad, sliced tomatoes, and a bit of red onion

Yogurt dip :

  • 1 goat cheese yogurt (or non-fat yogurt)
  • ½ a lemon juice
  • A pinch of salt


Previously soak the chickpeas overnight and cook for 2-3 hours in boiling water OR use canned chickpeas.

In a food processor, mix the chickpeas into a paste that is not necessarily homogeneous (or mash with a fork).

Finely chop the onion, garlic and coriander. Mix with the chickpeas. Add the spices, salt to taste and 2 tablespoons of olive oil. Mix. Refrigerate mixture in the refrigerator for at least half an hour.

Form small chickpea balls (2-3 cm in diameter). Cover the bottom of a saucepan with a thin layer of olive oil and cook on both sides at medium heat until brown OR bake in the oven with a bit of olive oil on a baking sheet at 180F (300F) for 7-8 minutes on each side until brown.

Yogurt dip:

Mix yogurt with a fork until smooth. Add the lemon juice and salt to taste. Mix. Serve on the falafel.

Serve with our Indian bread recipe.

Why this is good for me:

This is a complete vegetarian recipe. Chickpeas are high in protein and very filling.


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Eating Whole

A vegan & allergy-friendly lifestyle.


time and effort well spent


a culinary journey beginning and ending at the kitchen table

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