← Back to Israel
Falafel
Israel
Disputed between Israel, Lebanon, Egypt and Palestine. In Israel, falafel is the national street food.
Israeli deep-fried chickpea fritters — soaked dried chickpeas ground with parsley, coriander and spices, formed into balls and deep-fried until crispy. Stuffed into pita with tahini and salad.
Prep
20 mins
Cook
15 mins
Difficulty
Medium
Calories
435 kcal
Serves
6
Calories are an estimate based on ingredients used
Ingredients
400gdried chickpeas, soaked 24 hours — NOT cooked
1 bunchparsley
1 bunchcoriander
1onion, roughly chopped
4 clovesgarlic
1 tspcumin
1 tspcoriander
1 tspbaking powder
oilfor deep frying
pita, tahini, salad and picklesto serve
Method
1
Blend raw soaked chickpeas with all other ingredients to a coarse paste.
2
Refrigerate 30 minutes. Add baking powder just before frying.
3
Form into balls. Deep-fry at 175°C for 3-4 minutes.
4
Stuff into pita with tahini and salad.
Chef's Tip
Use raw soaked chickpeas — cooked chickpeas make falafel that falls apart in the oil.
Couldn't load comments right now — please refresh.
Leave a Comment
Your email address will not be published. Required fields are marked *
You may also like
More recipes you might enjoy
Some recipe photos courtesy of Openverse and Wikimedia Commons contributors, used under Creative Commons licenses.