Falafel
فلافل
Fried ground chickpeas or fava — herbs, garlic, a crisp shell. Not a mashed leftover patty.
Recipe by I Want Some Food · Reviewed by the editorial kitchen. Native name preserved: فلافل.
0 people cooked this in the public kitchen yet. Kitchen-tested by I Want Some Food. Not a purchased rating.
- Prep
- 25 min
- Cook
- 15 min
- Total
- 12 hr 40 min
- Difficulty
- Medium
- Spice
- Mild
- Cost
- Cheap nightUnder $8 USD · indicative, not a store price
About
Falafel is soaked raw legumes, never cooked chickpeas, pulsed with herbs and spices and fried so the inside steams and the outside shatters. Canned chickpeas make falafel that splits and tastes like hummus that went to a fryer. Lebanese and Palestinian versions often use chickpeas; Egyptian ta'ameya leans fava.
Ingredients
Ingredients
- Chickpeas, dried, soaked 12 hours, drained — not cooked250 g
- Onion½
- Garlic3 clove
- Parsley1 bunch
- Coriander (optional)½ bunch
- Cumin4.9 ml
- Coriander, ground, if you have it4.9 ml
- Wheat flour (optional)15 ml
- Salt4.9 ml
- Neutral oil500 ml
Scaling multiplies the written quantities. Baking still prefers a scale.
Steps
Step 1
Pulse soaked drained chickpeas, onion, garlic, herbs and spices to a coarse paste — not a puree. Rest 30 minutes cold. A spoon of flour only if it will not hold.
15 minStep 2
Shape balls or small patties. Fry at 175°C until deep brown, 3–4 minutes. Tahini loosened with lemon and water.
15 min
Adapt this recipe
The canonical recipe stays intact. Personal versions are labelled. Serving changes are maths, not AI.
Adaptations · 0 / 15 used. Resets 24 August.
Substitutions
Chickpeas → Split dried fava
Egyptian ta'ameya energy. Still a fritter.
Tips
- If they explode, the paste is too wet or the oil is too cool.
- Baking is a different, drier fritter. Say so.
History & culture
Street food and a mezze plate. Pita, pickles, tahini. The ownership fight is real; the method is shared.
Fava fritters in Egypt are older in the written record. Chickpea falafel travelled with Levantine kitchens.
Traditional
Provenance: Editorial adaptation. Original editorial adaptation for I Want Some Food. Not copied from another recipe site. Official recipe photography is pending. Photograph: Burkhard Mücke via Wikimedia Commons (CC BY-SA 4.0). https://commons.wikimedia.org/wiki/File:Falafel%20beim%20Isarinselfest%20M%C3%BCnchen%202.jpg
Questions about this recipe
Answers taken from this dish's times, amounts, swaps and tips — not a chatbot.
How long does Falafel take?
12 hr 40 min all in — 25 min prep, 15 min cook, 12 hr rest. That is the time on this recipe, not a guess.
How many does it serve?
The recipe is written for 4 plates. Scale the ingredient list on the page if you are cooking for a different number.
How hard is it?
Medium.
How spicy is it?
Mild.
What allergens should I watch?
This recipe is labelled for Sesame. Labels are informational — check the packets in your kitchen. This is not medical advice.
Does it fit a diet?
The published recipe is labelled Vegetarian, Vegan.
What does it cost to cook?
Cheap night — about Under $8 USD, as a grocery budget for this recipe, not a restaurant price.
What equipment do I need?
Blender, Saucepan.
How much salt do I put in?
The recipe lists Salt at 1 tsp.
What can I use instead?
Chickpeas → Split dried fava. Egyptian ta'ameya energy. Still a fritter.
Any tips from this recipe?
If they explode, the paste is too wet or the oil is too cool. Baking is a different, drier fritter. Say so.
Can I use an air fryer?
This method is not written for an air fryer. The core technique on the page still applies.
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