As far as portable foods go, falafel often ranks at the top of most lists and for good reason.

It is healthy, full of amazing spices, and surprisingly easy to prepare. Not to mention, it is somehow simultaneously both light and satisfyingly filling. What's not to love?

Not unlike most falafel recipes, this one is packed with chickpeas, garlic, and plenty of herbs and spices.

Where this recipe differs, however, is the addition of a crispy breadcrumb exterior, and the substitution of a fresh avocado dressing, in lieu of the standard tahini or cucumber.

Despite its non-traditional nature, this is definitely a recipe you'll want to keep on hand. Did we mention this recipe is easily halved and freezes well? This makes it perfect for a quick meal any time.

Happy eating.


For the falafel:

  • 2 cans of chickpeas
  • 3 garlic cloves
  • 1/2 cup cilantro and parsley, packed
  • 4 tablespoons flour
  • 2 teaspoons cumin
  • 1 teaspoon coriander seeds
  • Salt to taste
  • Aunt Millie’s Best Grains whole wheat bread, toasted and then broken into crumbs
  • Olive oil for frying


  1. In a food processor, combine chickpeas, garlic, cilantro, parsley, cumin, and coriander. Pulse several times until thick and crumbly, not pasty.  Add salt to taste. Next add flour and pulse until mixture is thoroughly combined. It should be easily molded in your hands. 
  2. Next, using a tablespoon, measure out dough into balls. Smoosh (yes! this is the technical term) into patty shapes and cover in bread crumbs.
  3. Place on a cookie sheet and pop them in the freezer until they are solid. At this point, you can fry them, or place them in a freezer bag to use at a later date.
  4. Heat a large skillet over medium heat, and add enough oil to generously coat the pan.
  5. Once the oil is hot, add as many falafel as the pan will accommodate. Cook until both sides are golden brown, about two minutes on each side. If you want a crispier texture, cook patties another minute or so.
  6. Serve with tabbouleh, or with your favorite toppings, or in a veggie bowl with fresh greens.


For the avocado sauce:

  • 1 cup cilantro, packed
  • 1 cup parsley, packed
  • 1/4 red wine vinegar
  • 1/4 olive oil
  • 1 small avocado
  • Salt to taste
  1. In a food processor, combine cilantro, parsley, garlic, red wine vinegar, and olive oil. 
  2. Process until mixture is homogeneous.
  3. Add avocado and process until sauce is completely combined.
  4. Season to taste.

Lindsay and John Cheesebrew are chefs, caterers, lazy bloggers, mom & dad, and total food nerds who are constantly pushing personal boundaries, with a seemingly endless string of events, and personal projects. They seek to share their vision of community through food with everyone they meet.