• 250 g of dried chickpeas
  • 30 g breadcrumbs
  • 50 California walnuts halves
  • 3 cloves of garlic
  • ½ onion
  • 1 sprig of parsley
  • 1 sprig of cilantro
  • 1 teaspoon cumin
  • Sunflower oil
  • Black pepper
  • Salt
  • Mixed lettuce as a side

For the yogurt sauce

  • 1 plain yogurt
  • 2 tablespoons olive oil
  • A sprig of mint
  • Pepper
  • Salt


  1. Leave the chickpeas to soak in cold water throughout a night. Peel and chop the onion and garlic. Wash the parsley and cilantro, dry with paper towels and chop the leaves finely using a sharp knife.
  2.  Grind the drained chickpeas into a grinding with bread crumbs, onion, walnuts, garlic and herbs. Add the cumin, salt and pepper and let stand 30 minutes. Form balls of dough and fry in batches in a pan with hot oil until golden brown.
  3.  Prepare the yogurt sauce whisking all the ingredients. Serve the falafel with salad and yogurt sauce.