Falafel
The exact origin of falafel remains disputed in the region, with some stories placing it in Egypt and others in the Levant, but in Israel it quickly became one of the defining street foods, adopted and adapted by waves of immigrant communities in the second half of the 20th century. Being entirely plant-based also made it popular among those keeping kosher. Today, falafel stands are everywhere in Israeli cities, and the dish has become a symbol of local street food, served fast, cheap, and almost always fried fresh to order.
Raw chickpeas, not cooked
The secret to a crispy falafel is dried chickpeas soaked and ground raw, never cooked or canned chickpeas.
Fresh herbs give the colour
Parsley and cilantro give the mixture its characteristic deep green hue.
Baking soda goes in last
Baking soda is stirred in right before frying, so the balls stay fluffy inside.
Always served in pita
Crispy falafel is almost always tucked into warm pita with tahini and fresh vegetables.
Ingredients 4 servings
- 300g dried chickpeas, soaked overnight
- 1 small onion, chopped
- 3 garlic cloves
- A bunch of fresh parsley
- A bunch of fresh cilantro
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1/2 tsp baking soda
- Oil for frying
How to make it
- 1Soak the dried chickpeas in plenty of water overnight, then drain well — never boil them.
- 2Blend the soaked chickpeas with the onion, garlic, parsley, and cilantro until finely ground but not pureed.
- 3Season the mixture with cumin, coriander, and salt, then stir in the baking soda just before frying.
- 4Let the mixture rest for about 20 minutes so the flavours meld and the baking soda activates.
- 5Shape the mixture into small balls or patties, pressing them together firmly.
- 6Fry the falafel in hot oil, in batches, until deep golden brown and crisp on the outside.
- 7Drain on paper towel and serve hot, tucked into pita with tahini sauce and fresh vegetables.
Nutritional info
per serving (~350 g)
Estimated nutritional values.
Pairs perfectly with
