Ah, falafel…  A never ending carousel for improvement over what has already been approved:  The real answer is to find a way to healthify the deep fried — to replicate that delightful crunch made so divinely at Jerusalem Garden.  The conclusion usually folds with resignation to the DFSP variety, which as a baked formulation, is, in fact — hard to beat.

The Happiness Kitchen adds a pinch of cardamom — which, there is one place that does something different, that makes falafals stand out from the others, and it was hoped this was it.  It’s not.  Maybe they’re slipping in some sumac…

As always, these taste an awful like falafel, and turned out pretty good — a little crunch, not too dry.  Though, tahini was added — about a 1/4 cup.  Also, the sauce that accompanied them was phenominal:  Tahini, yogurt, lemon juice, salt and water.


  • 1 14 oz BPA-free can of chickpeas (2 cups or 330 grams of cooked chickpeas)
  • 1 small yellow onion (enough to yield 1 cup or 150 grams of diced onion)
  • 1 cup (25 g) minced curly parsley
  • 3-4 garlic cloves
  • 2 tablespoons (30 ml) chickpea (garbanzo bean) flour
  • 1/2 tablespoon (2.5 ml) pink Himalayan salt, or to taste
  • 1 teaspoon (5 ml) ground cumin
  • 1/2 teaspoon (5 ml) black pepper
  • 1/2 teaspoon (5 ml) ground corriander
  • pinch cayenne pepper
  • pinch cardamon


  1. Preheat oven to 400°F/204°C.

  2. If using chickpeas from a can, drain and rinse in a mesh sieve. Thoroughly pat chickpeas with a towel, trying to get them as dry as possible.

  3. Add all the ingredients into a food processor fitted with an S-blade. Pulse until ingredients come together to form a soft, patty mixture. Don’t over process as we don’t want the ingredients to turn into hummus.

  4. Scoop out approximately 2 tablespoons (15 ml) of the falafel mixture and roll into a ball. Place on a parchment lined baking sheet. Repeat with remaining mixture.

  5. Bake falafels on middle rack for 45 minutes, or until the falafels are crusty and golden brown and easily peel away from the parchment. If the falafels still stick to the paper when you lift them, they need to cook for a bit longer.



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