Egyptian falafel


The falafel is very common in the Middle East as a fast food. They are sold on the shelves in the corners of the streets of Cairo and many other cities and towns. For the main course are served as a sandwich, stuffed into a pita with lettuce, tomatoes and tahini. As appetizer, use a salad with hummus and tahini. It is one of the favorite dishes for vegetarians.



7 oz. (200 g) dried chickpeas or 1 box (450 g) chickpeas, drained

2 cloves of garlic,

Peeled and chopped

1 large onion,

Chopped 3 tablespoons fresh parsley, chopped

1 teaspoon ground coriander

1 teaspoon ground cumin

Salt and black pepper to taste

2 tablespoons flour,

Canola oil or seed oil for frying


Put the chickpeas in a bowl and cover with cold water. Leave to soak overnight.

Drain, rinse with cold water, put them in a pot of cold water and bring to a boil. Let boil for 5 minutes and then simmer over low heat for about 1 hour. Drain and let cool (omit these steps if you make good use canned chickpeas).

Pour the drained chickpeas, garlic, onion, parsley, coriander, cumin, salt and pepper in a medium sized bowl. Add the flour. Mash the chickpeas and all other ingredients until you get a thick puree (you can also use a food processor).

Of the mixture then form the balls, the size of a golf ball. Pour the oil in a frying pan, deep fry in oil at medium-high heat until golden brown (5-7 minutes). Wipe the falafel paper towels and serve hot.