Falafel (Middle East, Palestine)

Total Time
8hrs 10mins
Prep
8 hrs
Cook
10 mins

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

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Ingredients

Nutrition

Directions

  1. Soak the chick peas overnight. Drain.
  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. When ready to fry the falafel, add baking soda. Shape into patties 1 1/2 inch diameter and 1/2 inch thick.
  4. Fry in deep hot oil until light brown and crisp.
  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. *The falafel batter can be frozen. Thaw and add baking soda just before frying.
Most Helpful

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.

5 5

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