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Dining at Home: Recipes & Tips

Copycat Saffron Falafel

Posted: 05/12/20

Copycat Saffron Falafel

Crispy falafel balls paired with our recipe for tzatziki sauce make a perfect substitute when you're missing Saffron! Plan ahead for this one, you'll need time to soak the chickpeas overnight! This recipe also uses a food processor. 


  • 1 lb. Chickpeas, soaked overnight 
  • 1 tbsp Baking Powder 
  • 1 cup All-Purpose Flour 
  • 1 large onion, cut into 8 pieces  
  • 1/4 cup Parsley, chopped 
  • 1/3 cup Cilantro, chopped 
  • 10 Garlic Cloves 
  • 1 1/2 tbsp Kosher Salt 
  • 1/2 tsp Cayenne 
  • 1/2 tsp Black Pepper 
  • 1 tbsp Cumin, ground 
  • 1 1/2 tsp Coriander, ground 


  1. Soak 1 lb. package of chickpeas overnight 
  2. In a food processor, combine chopped onion pieces, parsley, cilantro, garlic cloves, salt, pepper, cumin, coriander and cayenne. Pulse until a fine mixture. 
  3. Drain the chickpeas and add to the food processor. 
  4. Pulse ingredients until finely chopped. 
  5. Once sufficiently chopped, transfer to a mixing bowl. 
  6. Add flour and and baking soda and mix together until combined. 
  7. Allow to rest for ten minutes. 
  8. Portion falafel "dough" into 1 1/2 inch balls and flatten using hand or spatula. 
  9. Using a skillet, add enough vegetable oil to come up the side 1/3 inch. Heat over medium heat until oil reaches 325 degrees. 
  10. Pan fry falafel until golden brown on both sides (approximately 2.5 minutes per side)
  11. Serve on a pita with romaine lettuce, tomatoes, and tzatziki sauce, and enjoy! 

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