Recipe Sifter

  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition

Select () or exclude () categories to narrow your recipe search.


As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Falafel (Middle East, Palestine) Recipe
    Lost? Site Map

    Falafel (Middle East, Palestine)

    Falafel (Middle East, Palestine). Photo by Jamilahs_Kitchen

    1/1 Photo of Falafel (Middle East, Palestine)

    Total Time:

    Prep Time:

    Cook Time:

    8 hrs 10 mins

    8 hrs

    10 mins

    Pali's Favorites's Note:

    This is a great breakfast dish, and is very delicious to make for suhr during Ramadan!! Enjoy :)

    • Save to Recipe Box

    • Add to Grocery List

    • Print

    • Email

    My Private Note


    Serves: 8-10



    Units: US | Metric


    1. 1
      Soak the chick peas overnight. Drain.
    2. 2
      Combine beans, onions, garlic, parsley, and hot pepper. Grind twice (Suggested is an electric meat grinder). Add salt, pepper, cumin, and baking powder. Mix thoroughly.
    3. 3
      When ready to fry the falafel, add baking soda. Shape into patties 1 1/2 inch diameter and 1/2 inch thick.
    4. 4
      Fry in deep hot oil until light brown and crisp.
    5. 5
      Serve hot with tomato slices in arabic bread (or pita bread) in the form of a sandwhich. If desired, you can add to the sandwhich tahnia sauce and slices of onions.
    6. 6
      *The falafel batter can be frozen. Thaw and add baking soda just before frying.

    Ratings & Reviews:

    • on October 21, 2009

      I give up on these until I get a meat grinder! I suggest to NOT attempt to make these with dried garbanzo beans in a food processor as it just was not able to grind them small enough so they fell apart while deep frying. The other time I tried them they completely became mush after frying for a couple minutes but since it seems lemon juice was removed from the recipe. The only reason I could think of could have been the lemon or the onion's juice. Using drained canned chickpeas like another reviewer. Both times the flavour was good but I will not try these again until the proper appliance is purchased. Made for Ramadan Tag.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on September 02, 2009


      So Delicious! Hubby and Son gobbled these up with Tahina. I used canned chickpeas. Thanks for a fast falafel. Made for Ramadan Tag 09.

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Falafel (Middle East, Palestine)

    Serving Size: 1 (116 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 388.5
    Calories from Fat 56
    Total Fat 6.2 g
    Saturated Fat 0.6 g
    Cholesterol 0.0 mg
    Sodium 112.7 mg
    Total Carbohydrate 66.2 g
    Dietary Fiber 18.1 g
    Sugars 12.3 g
    Protein 20.0 g

    Ideas from

    Advertisement Network of Sites

    • Mexican Recipes
    • Chinese Recipes
    • Australian Recipes
    • Breakfast Recipes
    • Greek Recipes
    • Restaurant Recipes
    • Italian Recipes
    • Christmas Recipes
    • Thanksgiving Recipes
    • Southern Recipes
    • Dessert Recipes
    • Deep Fried Recipes
    • Thai Recipes
    • Low Cholesterol Recipes
    • Indian Recipes
    • Healthy Recipes
    • Meatloaf Recipes