Homemade Falafel



Falafel is a specialty very popular in Middle East, originated in Egypt according to some theories, but is prepared in all Arab countries and beyond :). Next to Hummus , Homemade Falafel is one of my favourite Middle Eastern dishes  and this is an Authentic Falafel recipe that I got it from the Lebanese restaurant I told you about.

Falafel ball or patty is made from ground chickpeas, fava beans or both, well seasoned and fried in hot oil. It is equally tasty both hot and cold, served with pita bread, fresh vegetable salad and  tahini sauce which is made of tahini paste in which we add garlic, salt and fresh lemon juice.

The secret of a good falafel is it’s strong aromatic taste and grainy texture, crunchy on the outside and fluffy on the inside.

So let’s get started with my Homemade Falafel !

Homemade Falafel

By February 28, 2015

  • Prep Time : 10h 00 min
  • Cook Time : 1h 45 min



The night before preparing the Chickpea balls, place the chickpeas in cold water in a bowl.


The next day, drain chickpeas, peel the onion and garlic and finely chop. Place in a food processor drained chickpeas beans, onion, garlic, salt, cumin, coriander, mosaic pepper, Cayenne pepper and chopped parsley and mix until you get a grainy paste. Finally add flour and baking soda and mix. Bicarbonate is added to the falafel to be more fluffy inside.



In order to obtain a granular texture on the inside, the ingredients do not require much time in the food processor.

The mixture should have the consistency of a homogeneous paste. If is not homogeneous enough then add a some flour.

Leave the mixture in the refrigerator for at least 1 hour before frying. Shape patties and fry in hot oil. For the chickpea balls to stay all together, fry the mixture when still cool.

Remove on kitchen towel to absorb excess oil. Serve this lovely Homemade Falafel in pita with green salad.



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