Za'atar Falafels


  1. Place soaked chickpeas, red onion, parsley, cilantro, garlic, Za'atar, salt, cumin, red pepper and baking powder in the bowl of a food processor. Process until blended, but not pureed.
  2. Add flour and pulse. Mixture should hold together when compressed. If not, add slightly more flour until mixture holds together.
  3. Use a # 30 scoop to portion out falafel mix. Compress scoops and form into disks. Press a dimple into the center of each disk. Falafels can be frozen at this point and held for up to 2 weeks or refrigerated for 2-3 days.
  4. When ready to serve, fry at 375°F until golden brown. Serve as desired.


  • 2 cups chickpeas, dried, soaked overnight
  • 1 cup onion(s), red, rough chop
  • 2 tbsp parsley, rough chop
  • 2 tbsp cilantro, fresh, rough chop
  • 2 tbsp minced garlic
  • 4 tsp McCormick Culinary® Za'atar Seasoning
  • 1 1/2 tsp salt
  • 1 tsp McCormick Culinary® Cumin, Ground
  • 1/4 tsp McCormick Culinary® Red Pepper, Crushed
  • 1 tsp baking powder
  • 2 tbsp flour