There is nothing better than good international cuisine made in your kitchen. I have yet to perfect my production of this recipe or the best way to serve it, the vegan diet does not really lend itself to traditional tzatziki, which is a yogurt-based sauce. One other note, this recipe takes quite a bit of prep time, but the prep is not difficult at all if you choose my preferred method.


  • 15 oz of chickpeas (garbanzo beans), rinsed
  • 1 1/2 tbsp cumin
  • 1/3 cup parsley or cilantro
  • 4 cloves of garlic
  • 3/4 cup white onion
  • 2 tbsp sesame seed
  • 1/4 tsp salt
  • 1/4 tsp ground black pepper
  • 3-4 tbsp all-purpose flour
  • 3-4 tbsp vegetable oil


  1. For dry chickpeas- soak chickpeas in warm water, overnight or for at least eight hours, then strain water and rinse. For canned chickpeas- rinse chickpeas thoroughly to remove as much of the brining liquid from the chickpeas as possible.
  2. Put chickpeas, parsley or cilantro, garlic, onion, sesame seed, cumin, salt, and pepper in mixing bowl and smash together OR put ingredients in a food processor and blend until chunky.
  3. Add one tablespoon of flour, and roll into balls.
  4. Refrigerate for one to two hours, or until firm.
  5. Add oil to a skillet over medium heat; pan-fry as many falafel as possible until golden brown (you might have to rotate the falafel if the skillet is not deep enough).
  6. Serve slightly cooled.

And, the best news is that this recipe keeps fairly well. In the fridge, they keep for about a week, and in the freezer, they should keep for about a month.