Wasfetna

Falafel

Crushed chickpea patties with coriander and garlic, fried until crispy — the queen of popular breakfasts.

Vegan

Falafel
Cooking time
57 min
Hands-on time
35 min
Free time
30 min
Difficulty
Medium
Cuisine
Levantine
Calories
260
Contains
Sesame

Falafel is the democracy of Arab cuisine: with ingredients that cost next to nothing, you make green-hearted, golden-skinned patties that people queue for. Homemade falafel—hot straight from the oil—is unmatched by any shop.

Before you start

  • the night beforeSoak the chickpeas for 12 hours. Falafel is made from raw soaked chickpeas — boiled or canned chickpeas will fall apart in the oil.

Ingredients

6people

Amounts follow the number of people

To prepare falafel

For a larger number of guests, double the ingredients, adding salt and acidity gradually after tasting.

Shopping list

Equipment

  • Mincer or food processor — The chickpeas are soaked raw, not boiled — only a machine will grind them.
  • Deep pot for frying — Depth holds the oil temperature steady between batches.

Method

  1. Grind the soaked chickpeas with the onion, garlic, herbs, spices, and salt.

    8 min
    You’ll know it’s ready when

    A fine crumb that holds together like wet sand — it holds together when pressed with your hand, not a smooth paste.

    Tip: Check the doneness cue before moving on to the next step, rather than relying on the time alone.

  2. Leave the mixture to rest for half an hour in the refrigerator.

    30 minYou can walk away
    You’ll know it’s ready when

    Half an hour has passed and the mixture is cold.

    Tip: Don't cut the resting time short; it is part of getting the final texture right.

  3. Add the bicarbonate of soda, form discs and sprinkle the tops with sesame seeds.

    10 min
    You’ll know it’s ready when

    The discs hold together and do not fall apart when lifted.

    Tip: Wet your hands with water so the mixture doesn't stick.

  4. Fry the discs in plenty of hot oil in batches.

    4 min
    You’ll know it’s ready when

    Dark golden brown on both sides and cooked green in the center — try one disc first.

    Tip: If the test disc crumbles, add a spoonful of flour to the mixture.

  5. Serve it immediately while it's hot, with tarator sauce, pickles, and bread.

    5 min
    You’ll know it’s ready when

    The dish is neat and ready to serve straight away.

    Tip: Add the finishing touches at the time of serving to preserve the color and texture.

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