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Nutrition Facts
Serving Size 132 g
(Approx. 6 Servings)
Amount Per Serving
Calories 410 Calories From Fat 160
% Daily Value*
Total Fat 18 g 28%
Saturated Fat 1.5 g 8%
Trans Fat 0.0 g
Cholesterol 0 mg 0%
Sodium 240 mg 10%
Total Carbohydrate 50 g 17%
Dietary Fiber 14 g 56%
Sugars 9 g
Protein 15 g
Vitamin A 25% Iron 30%
Vitamin C 40% Calcium 20%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.
Scratch Made Falafel
Prep Time
24 hours
Cook Time
25 minutes
Total Time
24 h 25 m
6  People


Recipe makes 6 Servings

14 Oz Green Earth Organics Garbanzo Beans, dried
1 bunch curly parsley, roughly chopped
1 bunch fresh cilantro, roughly chopped
1 cup(s) fresh mint, roughly chopped
1/2 cup(s) shallots, roughly chopped
5 cloves of garlic, crushed
1 Tbsp Adams Reserve Za'Atar Seasoning
1 Tbsp cumin
1 Tbsp coriander
1/4 cup(s) lemon juice
1/3 cup(s) all purpose flour
2 Tsp baking powder
1 cup(s) grapeseed oil, plus more as needed
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Place garbanzo beans into a large container, add enough fresh water to cover them by at least 3 to 4 inches. This will allow beans room to swell as they absorb liquid.
Let beans soak covered at least overnight, but 24 hours is recommended if possible. Drain and rinse beans once they have been soaked properly.
Using a food processor, working in batches puree beans until very finely chopped. Texture should resemble a gritty hummus. Place into a bowl.
Using same food processor, add all herbs, shallot, garlic, za'atar, cumin, coriander and lemon juice. Puree everything until relatively smooth.
Add herb mixture to beans along with flour and baking powder, thoroughly combine everything until mixture has turned a greenish color.
Season mixture with salt and pepper, taste mixture for seasoning and adjust as needed. Meanwhile preheat oil over medium-heat in a large non-stick pan.
Do not let oil go over 375˚F, use a thermometer and adjust heat to keep it between 350˚F to 375˚F.
Scoop out and form falafel into golf ball sized rounds. Then gently flatten each ball and place into oil, flattening each ball will help them fry more evenly.
Cook falafel in batches until each is dark golden brown on both sides and very crispy.
Move cooked falafel to drain and cool on a paper towel or sheet pan lined with a wire rack. Season to taste. Serve with hummus or tzatziki or any condiment.


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