Falafel
Falafel is a fritter popular in Mediterranean cuisine. It is typically fried, but may also be baked. It always consists of one or more types of beans; usually fava beans or chickpeas. In some regional varieties parsley is added too. All other ingredients may vary, depending on flavor preferences or preparation technique.
Ingredients
- 2 cups (480 g) chickpeas, drained
- 4 cloves of garlic, peeled and sliced
- 4 tablespoon parsley, chopped
- 1 onion, cut into chunks
- 1 teaspoon (0.25 g) ground coriander
- 1 teaspoon (0.75 g) ground cumin
- 1 teaspoon (0.46 g) cayenne pepper
- 1 teaspoon baking powder
- 6 tablespoon flour
- ½ cup vegetable oil (sunflower or corn oil) for frying
Ingredients for 4 servings (775 g) · the original recipe
Method
- 1
The night before, place the chickpeas in a bowl and cover with water (they will expand, so cover with at least a couple of inches). Drain, rinse, and dry before using. This will be about 4 cups' worth, all of which gets used.
- 2
In a food processor or blender purée chickpeas. To the chickpeas add the other ingredients (except oil); process until well mixed.
BlenderFood processor - 3
Shape into balls, using about 1 tablespoon for each.
- 4
Heat oil in a medium skillet over medium-high heat. Add balls, and brown on all sides.
Stovetop - 5
Serve with pita.
Recipe from Wikibooks Cookbook, written by Wikibooks contributors. Used under the CC BY-SA 4.0 licence; the ingredient list and method on this page are taken from that page and edited (its notes, tips and variations are not reproduced), and are available under the same licence. The macros, equipment tags and scaling are Ma Kitchen’s own and are not the source’s figures. Ma Kitchen is not affiliated with or endorsed by Wikibooks Cookbook. Copied on 2026-11-12.
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