Servings: 4

Weight Watcher Smart Points: 5

Preparation Time: 10 Minutes

Cooking Time: 15 Minutes

Ready In: 25 Minutes


  • ½ teaspoon cumin
  • 1 can chickpeas, drained, rinsed and dried
  • 1 egg or egg substitute
  • Extra virgin olive oil
  • 2 Tablespoons fresh parsley, minced
  • 2 cloves garlic, minced
  • 1 jalapeño, minced
  • Juice from 1 lemon
  • ¾ cup Panko bread crumbs, plus more for coating outside of patties
  • ¼ cup red onion, diced
  • 1 teaspoon salt
  • 1 teaspoon sumac
  • Optional: tomatoes, cucumber, red onion, tahini, hot sauce for serving


  1. Heat up a medium sauté pan over medium heat and add 2 Tablespoons extra virgin olive oil
  2. Then add red onion, jalapeño and sauté until softened, about 5 minutes
  3. Add garlic, and sauté for one more minute.Then add it to the chickpeas and puree in a food processor.Next, add in lemon juice, panko, egg, salt, cumin, sumac and parsley
  4. The sumac is optional if you can’t find it, but I really recommend it for this and my za’atar recipe! Mix all that up and you have falafel batter!Form into four patties and dip in more Panko
  5. Sauté in 2 more Tablespoons olive oil in a pre-heated pan until browned, crunchy cooked through, about 3 minutes per side
  6. Blot on paper towels and sprinkle with salt.I ate mine on a bed of greens with a light Israeli salad and drizzle of tahini! Yum!

Leave a Comment