The Tabernacle In Branson

The Tabernacle In Branson



By Brenda Storch, Messianic Rebbetzin of The Tabernacle


  • 3 1/4 cups cooked chickpeas
  • 1/2 medium onion, diced
  • 1 handful parsley, chopped
  • 1 handful cilantro, chopped
  • 4 cloves garlic, minced,
  • 1 tsp salt
  • 1/2 tsp cayenne pepper
  • 1 tsp cumin powder
  • 1 tsp coriander powder
  • 1 tsp baking powder
  • 1/2 cup flour

  • Drain and rinse the garbanzo beans and add them to a food processor with the red onion, parsley, cilantro, salt, cayenne, garlic, cumin and coriander (all ingredients except baking powder and flour). Process the mixture until it forms a paste. Some chunks are okay and usually desirable. You may need to scrape down the sides of the bowl occasionally. (Note: I like to pour some water into this so that it mixes together more smoothly. If you do this, you’ll probably need to add more flour in the next step.)
  • Place the mixture into a bowl and stir in the baking powder. Begin adding flour, 2 Tbsp at a time, until the paste becomes dry enough to form into patties without sticking to your hands. Chick pea or garbanzo bean flour gives the best texture but all-purpose can be used in its place. Refrigerate the mixture for at least 4 hours to allow the flavors to blend.
  • Using a small measure (about 1/8th cup or 2 Tbsp), form the falafel dough into small patties. If freezing the patties, place them on a parchment lined baking sheet so they can freeze without sticking together. The patties can be transferred to an air-tight container once they have frozen through.
  • To cook the fresh or frozen patties, heat oil in a pot until very hot but not smoking. Fry the falafel dough balls until golden brown and crispy. Put them on a paper towel-lined plate to drain and then serve with tzatziki, tahini, hummus or stuffed into a pita.