Cricket Falafel


1 can chickpeas, drained
3 tbsp Landish cricket powder
4 cloves garlic, roughly chopped
1 shallot, roughly chopped
2 tbsp. freshly chopped parsley
1 tsp. ground cumin
1 tsp. ground coriander

Vegetable oil, for frying


In a food processor, add chickpeas, garlic, shallot, parsley, cumin, coriander, and flour.
Pulse until the mixture  is a coarse and mealy texture. (Don’t over blend!)

Form mixture into falafel balls and squeeze to compact.

Place in fridge to chill while heating oil.

In a pot, heat 1” vegetable oil until a drop of water is added to the oil sizzles and pops.

Fry falafels until golden, then transfer to a paper towel-lined plate and season with salt.

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