Falafel on a bed of lettuce, with tomatoes pita bread, and a side of tahini/lemon/yogurt sauce


  • 2 cups cooked EDEN organic Garbanzo beans, mashed
  • 2 cloves garlic, crushed
  • ¼ teaspoon ground cumin
  • ¼ teaspoon ground turmeric
  • salt, pepper, cayenne pepper, as desired
  • 1 medium egg, beaten
  • 1½ tablespoons Tahini
  • 1½ to 2 tablespoons wholewheat flour
  • oil for frying


In mixing bowl, mash Garbanzo beans. Add all ingredients except the oil. Use enough wholewheat flour so that the mixture is not too sticky. Cover bowl with plastic wrap and chill for at least one hour, or until ready to cook.
To make Falafels: Keeping your hands well-floured, shape mixture into small size balls, about one inch in diameter. Dust each lightly with flour. Heat about one inch of oil in wok or skillet. When oil is hot, add about a third of the Falafels. Turn Falafels as they cook, making sure that all sides are golden. Repeat with remaining Falafels. Drain on paper towel. Serve with a simple Tahini/lemon/yogurt sauce; lettuce; tomato; and pita bread.

Makes approximately 20 Falafels.