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Preparation time: 20 minutes
Yield 8 falafels

Over the last few years, this culinary speciality from the Middle-East has made its way onto our plates, to our greatest pleasure. These are balls or patties of chickpeas or of mixed beans seasoned with a lot of spices, then fried in oil. You can serve them on your favourite salad or in sandwiches with marinated vegetables.


For the falafels

  • 1 ½ cup (375 ml) chickpeas, cooked
  • ½ onion
  • ¼ cup (65 ml) flat parsley, chopped
  • 4 cloves garlic, crushed
  • 1 tbsp (15 ml) cumin powder
  • ½ tsp (3 ml) clove powder
  • 1 tbsp (15 ml) coriander seed powder
  • 1 tsp (3 mL) cayenne pepper
  • 1 egg
  • 1/2 cup to 1 cup (125-250 ml) breadcrumbs
  • Fine grey sea salt Maison Orphéea few pinches to taste
  • 3 tbsp (45 ml) lime juice
  • 1 tsp (3 mL) baking powder
  • ¼ cup (65 ml) flour or chickpea flour 
  • ¼ cup (65 mL) Balanced extra virgin olive oil
  • Organic sunflower cooking oil Maison Orphée for frying, 2 cm in a pan

For the sauce    

  • ¼ cup (65 ml) coriander, fresh
  • ¼ cup (65 ml) cucumber, diced
  • ½ cup of Fresh Mayonnaise Maison Orphée
  • 2 cloves garlic, finely chopped
  • 2 tsp. lemon juice


  1. In a large bowl, crush the cooked chickpeas. A potato masher does the job perfectly.
  2. In a blender, add the onion, garlic and parsley.
  3. Add to the mashed chickpeas.
  4. In a bowl, mix the egg, spices, salt, lime juice and baking powder.
  5. Add to the mashed chickpeas with a spatula while also incorporating the olive oil. Gradually add the breadcrumbs and flour. If it is too humid or sticky, add more breadcrumbs.
  6. Make balls or patties.
  7. Fry in deodorised sunflower oil until golden. Remove and drain on absorbing paper.
  8. Mix the ingredients for the sauce.
  9. Serve the falafels with your favourite salad or in a pita bread with vegetables, marinated the previous day, and lettuce.


Photo credits Stéfanie Crevier @le_refuge_soins_naturels and Debbie Barrette @debphotographe

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