• 1 can chickpeas
  • 1⁄2 large onion, roughly chopped - about 1 cup
  • 1 cup finely chopped fresh parsley
  • 1/2 cup finely chopped cilantro
  • 2 teaspoon Kustom Spices Garlic Pepper Salt
  • 6 cloves garlic
  • 2 teaspoon cumin
  • 2 teaspoon baking powder
  • 8 Tablespoons chickpea flour - or flour


  • Drain the chickpeas and place them in a food processor along with the onions, parsley, cilantro, Garlic Pepper Salt and cumin.
  • Process until the mixture is blended and chopped but not pureed then transfer the mixture to a bowl, sprinkle with the chickpea flour and baking powder then mix with a spatula.
  • Form the falafel mixture into little balls about the size of one heaping tablespoon. Flatten slightly and place on a parchment lined tray. Continue until all the falafel balls are formed.
  • Place the tray in the fridge for about an hour to let the mixture set.
  • Fill a large skillet with tall sides with a couple of inches of oil and then heat over medium heat.
  • When the oil is heated, add the falafel balls to the skillet by lowering them gently into the hot oil. Leave ample space between the balls - I fit about 6 in my skillet.
  • Cook the falafel on the first side for about 30-60 seconds without disturbing it so it does not fall apart. The falafel is ready to be flipped when the sides have turned a golden colour.
  • Flip the falafel and cook on the second side for 30 seconds before removing them from the skillet to a paper towel lined tray.
  • Continue until all the falafel are cooked.
  • You may also bake these at 400 degrees to desired doneness about 20-25 minutes. Flip half way through. 

  • This also make a great dip just leave out the flour and baking soda. Serve with tortilla chips!