• 250g hemp seeds.
  • 1 small onion chopped.
  • 1/4 cup chopped fresh garlic.
  • 1 1/2 tablespoon flour.
  • 1 1/2 teaspoon salt.
  • 2 teaspoon cumin.
  • 1 teaspoon ground coriander.
  • 1/4 teaspoon black pepper.
  • 1/4 teaspoon cayenne pepper.
  • Pinch of ground cardamom.
  • Vegetable oil for frying.


  • Pour hemp seeds into a large bowl and cover them with water. Let them soak for a few hours. They will double in size as they soak.
  • Drain and rinse them well. Pour them into your food processor along with the chopped onion, garlic cloves, parsley, flour, salt, cumin, ground coriander, black pepper, cayenne pepper, and cardamom.
  • Pulse all ingredients together until a rough, coarse meal form. Scrape the sides of the processor periodically and push the mixture down the sides.
  • Process till the mixture is somewhere between the texture of couscous and a paste. You want the mixture to hold together, and a more paste-like consistency will help with that.
  • Once the mixture reaches the desired consistency, pour it out into a bowl and use a fork to stir; this will make the texture more even throughout.
  • Fill a skillet with vegetable oil to a depth of 1 inch. Heat the oil slowly over medium heat. The ideal temperature to fry falafel is 360-375 ℉.
  • When the oil is at the right temperature, fry the falafels in batches of 5-6 at a time till golden brown on both sides.
  • Once the falafels are fried, remove them from the oil using a slotted spoon.
  • Let them drain on paper towels. Serve the falafels fresh and hot; they go best with a plate of hummus and topped with creamy tahini sauce. You can also stuff them into a pita.
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