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Bumgarner Winery


Recipe Date:
May 25, 2023
Serving Size:
Cook Time:
Imperial (US)
A slightly healthier version of a mediterranean streetfood favorite, and a great summertime appetizer. Pair with Semillon-Sauvignon Blanc, Chardonnay or Chenin Blanc
  • 2 cups Dried Chickpeas
  • 1/2 tsp baking soda
  • 1 cup fresh parsley, stems removed
  • 3/4 cup fresh cilantro, stems removed
  • 1/2 cup fresh dill, stems removed
  • 1 white onion
  • 8 cloves of garlic, crushed or diced
  • 1 tbsp ground cumin
  • 1 tbsp ground coriander
  • 1 tsp baking powder
  • 1 tsp cayenne pepper
  • 2 tbsps toasted sesame seeds
  • 1 tbsp ground black pepper
  • 1 tbsp kosher salt

1. the day before serving, soak your dried chickpeas in water, make sure the water is about 2 inches above your chickpeas and soak overnight

2. the next dray, drain and pat dry your chickpeas and add to a food processor along with your herbs and spices, as well as your garlic and onion, blend until well combined. place mixture in bowl and let sit in fride for about 1 hour

3. remove from fridge and add in your sesame seeds and baking powder to your flafel mixture

4. pre-heat oven to 350 degrees, form your flafels into 1 table spoon sized balls

5. place your flafels onto an oiled baking tray and brush them with olive oil

6. bake for 15-20 min flipping them halfway through bake time

7. serve with your favorite hummus or tahini sauce

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