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+ servings
5 from 3 votes
Prep Time
20 mins
Cook Time
25 mins
Total Time
45 mins
Course: Main Course
Servings: 2
Author: Jeanie and Lulu's Kitchen
  • olive oil to lightly grease the baking sheet
  • 1 can chickpeas 15 oz size, drained, rinsed, and patted dry
  • 1 small onion peeled and quartered
  • 2 cloves garlic peeled
  • 1 tablespoon fresh dill
  • 1/2 a lemon zested
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon Lawry's seasoned salt
  • 1/2 teaspoon turmeric
  • 1/2 teaspoon cumin
  • 1/2 teaspoon smoked paprika
  • Greek yogurt as needed for serving
  • pita bread as needed for serving
  • sliced tomato as needed for serving
  • peeled and sliced cucumber as needed for serving
  1. Take out a food processor and combine the chickpeas, onion, garlic, dill, lemon zest, baking soda, seasoned salt, turmeric, cumin and smoked paprika in its bowl. Pulse the mixture until it is well combined but still has some texture. Use a spatula to push down the sides midway through to make sure everything gets in there. Cover the mixture and let it sit in the refrigerator overnight.
  2. The next day, pre-heat the oven to 400 degrees. Take a sheet tray and line it with a silicone mat or parchment paper. Lightly grease the lined tray with olive oil. Scoop out 2 tablespoon portions of the mixture and roll those portions into balls. Line the balls up on the prepared baking sheet and gently flatten each of them into small patties.
  3. Bake the falafel for 25 minutes, until the outside is golden and crispy. Take the tray out when they're done and let them cool for a minute. Transfer them to a plate and serve with Greek yogurt, pita bread, tomato and cucumber if you wish for a wonderful vegetarian sandwich!