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  • Writer's picturechefgabyschuster

Falafel Cake

I like making falafel at home, but sometimes I don’t make it because I don't have the time or the patience to shape each falafel. What I have been doing lately is making a whole falafel cake. I either bake it on a sheet pan or cook it in a cast iron pan. I like the cast iron result best because you get a nicer crust, but watch out it burns quickly. It just happened to me. For my toddler I made a few mini sliders. For the mixture I used soaked garbanzos and I usually add any vegetable that I have around. I served this cake with a savory yogurt sauce, roasted tomatoes and roasted eggplant.


1 cup soaked dry chickpeas (the night before)

1 tsp cumin

½ tsp coriander

2 tsp garlic powder

Handful chopped parsley

1 teaspoon baking powder

¼ small onion, diced

1 cup diced mushrooms

½ tsp salt


Olive oil to cook


  1. Soak the garbanzos the night before

  2. Make sure that the water covers the chickpeas by 3+ inches. The chickpeas will grow overnight.

  3. 18 to 24 hours later, drain the garbanzos and rinse

  4. Transfer the garbanzos to a food processor with the rest of the ingredients

  5. My food processor is really small, so I mixed all of the ingredients in a bowl first and then process in two batches

  6. Run the food processor until you obtain a coarse sand like mixture, dont pulse for too long, you don't want a paste like mixture

  7. Heat a cast iron with olive oil

  8. Flatten the mixture in the cast iron

  9. Cook in medium heat until the borders are a little golden brown

  10. You can check the borders, by moving the border around with a spatula

  11. When you see the golden brown color, transfer the cast iron to the oven

  12. Bake for about 10 minutes at 350F

  13. Take out, slice, serve and eat

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