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Salmon Falafel

Salmon Falafel

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  • 1 19 oz (540 mL) can chickpeas, drained
  • 1/2 - 1 cup flaked cooked salmon
  • 2 green onions, chopped
  • 2 garlic cloves, peeled
  • 1/4 - 1/2 cup chopped fresh cilantro
  • 1/2 tsp cumin
  • 1/4 tsp salt
  • pinch dried chili flakes
  • 3 Tbsp all-purpose flour
  • 1 tsp baking powder
  • canola oil, for frying

How to Make It

Combine the chickpeas, salmon, onions, garlic, cilantro, cumin, salt and chili flakes in the bowl of a food processor and pulse until combined but still chunky, scraping down the sides of the bowl once or twice. Add the flour and baking powder and pulse until you have a soft mixture.

Roll the dough into meatball-sized balls and flatten each slightly, making a little patty.

Heat about 1/2-inch of canola or other mild vegetable oil in a heavy skillet until it’s hot but not smoking. Test with a bit of falafel mixture or a scrap of bread – the oil should bubble up around it. Cook the falafel for a few minutes per side, until golden and crisp. Transfer to a paper towel lined plate.

Serve warm, with tzatziki or thick plain Greek yogurt spiked with lemon, garlic, tahini and salt. Makes about 20 falafel.

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