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About the Dish

3/4 cup Chickpea Crumbs
1/3 cup Bob's Red Mill Gluten Free Garbanzo & Fava Flour
1 each Yellow Onion
1 clove Garlic
5 sprigs Cilantro
1/2 teaspoon Ground Cumin
1/4 cup AtlantaFresh Greek Yogurt
3 sprigs Dill
2 each Lettuce
2 tablespoons T. Lish Sweet Garlic Dressing
1/2 ounce Feta Cheese
Per Serving
Calories 673
Total Fat 37 g
Saturated Fat 6 g
Trans Fat 0 g
Polyunsaturated Fat 3 g
Monounsaturated Fat 1 g
Cholesterol 19 mg
Sodium 1041 mg
Total Carbohydrates 62 g
Dietary Fiber 17 g
Sugar 10 g
Protein 27 g
Chef Seth Freedman

Since graduating first in his class in 1999 from the Culinary Institute of America, Seth Freedman has cooked with top chefs in New York City and later with the Four Seasons, and Star Provisions at Bacchanalia in Atlanta. Freedman has been serving as PeachDish’s culinary director since 2014, developing Southern-inspired recipes each week using local ingredients. Seth was honored as a Georgia Grown Executive Chef in 2016.


Heat oven to 425° F. Prepare your mise en place: Peel and grate onion. Peel and mince garlic. Pick and finely chop cilantro leaves. Pick and chop dill leaves. Pull apart lettuce heads into individual leaves; cut or tear leaves into bite-size pieces.
In a mixing bowl, combine chickpea crumbs, bean flour, onion, garlic, cilantro, cumin and 1/2 teaspoon kosher salt. Mix well to thoroughly combine.
Stir 2 tablespoons olive oil into chickpea mixture. Add 1/2 cup water, and stir well. You want the mixture to be just wet enough to form into pieces without crumbling.
Dampen your hands, and form falafel mixture into balls about the size of table tennis balls (you should have about 12 pieces total). As you form the falafel, flatten each slightly into patties about 3/4 inch thick, and arrange on a baking pan so that none are touching.
Bake falafel 8 minutes. Rotate pan, and bake until lightly browned and crunchy on the bottom, 8-10 minutes more.
While falafel cooks, bake dill sauce: In a small bowl, combine yogurt and dill. Mix well. Taste and adjust seasoning as desired.
In a mixing bowl, toss lettuce leaves with 2 tablespoons dressing and feta. Taste and adjust dressing and seasoning as desired. Serve falafel with dill sauce and salad on the side. Enjoy!