Pepperoni Falafel

  • 1 lb. dry chickpeas
  • 4 oz. Pepperoni, diced
  • 2 bunches flat leaf parsley
  • 1 tablespoon cumin powder
  • 1 tablespoon coriander powder
  • 1 teaspoon white sesame seeds, toasted
  • 1 small yellow onion
  • 10 garlic cloves, peeled
  • 1 tablespoon baking powder
  • 2 fresh lemons, juiced
  • salt and pepper to taste
  • 4 quarts vegetable oil

Tahini Sauce

  • ½ cup tahini
  • ½ cup water
  • 2 tablespoons lemon juice
  • salt and pepper to taste




Meal Course:

Dinner, Lunch

Dish Type:



  1. For Falafel, soak chickpeas overnight.
  2. The next day, drain water and place chickpeas in a bowl. Add parsley, cumin, coriander, sesame seeds, and pepperoni and toss.
  3. Place mixture into a food processor and add onion, garlic, baking powder, salt, pepper, and lemon juice. Grind to a fine paste.
  4. In a frying pan, heat oil on medium flame to 350°F. Form small balls from chickpea mixture and flatten to form a patty. Fry until golden brown, about 5 minutes.
  5. For tahini sauce, mix all ingredients in a bowl.
  6. Serve Falafel with a side of tahini sauce.