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.
- Prep
- 25 min
- Cook
- 15 min
- Rest
- 12 hr
- 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.
What you'll need
12 ingredients. Tap each one once it's out on the bench.
- Ingredients
- Sauce
Ingredients
Ingredients
- Chickpeas, dried, soaked 12 hours, drained — not cooked250 g
- Garlic3 clove
- Parsley1 bunch
- Coriander, fresh leaves (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 min
Step 2
Shape balls or small patties. Fry at 175°C until deep brown, 3–4 minutes. Tahini loosened with lemon and water.
15 min
Nutrition
Per serving · estimate
- Calories
- 334 kcal
- Protein
- 8.8 g
- Carbs
- 25.3 g
- Fat
- 23.4 g
- Saturated fat
- 2.6 g
- Fibre
- 7.1 g
- Sugar
- 4.1 g
- Sodium
- 513 mg
Calculated from canonical ingredient data (USDA FoodData Central averages and equivalent published tables). Estimates only.
Allergens
Informational only. Not a medical guarantee. Cross-contamination happens in real kitchens.
- Sesame
- Vegetarian
- Vegan
Adapt this recipe
The original recipe stays as it is. Personal versions are labelled. Serving changes are simple maths.
Adaptations · 0 / 15 used. Resets 10 November.
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.
Questions about this recipe
Answers taken from this dish's times, amounts, swaps and tips.
How long does Falafel take?
12 hr 40 min all in — 25 min prep, 15 min cook, 12 hr rest. Cook and rest follow the method. Leftover storage and optional extra waits are not included.
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.
6 more questionsFewer questions
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.
Similar dishes
Hummus
حمص
Chickpeas, tahini, lemon and garlic — a dip, not a yoghurt smoothie, and not a Turkish restaurant garnish.
Easy
Tabbouleh
تبولة
A parsley salad with a little bulgur — not a wheat salad with a parsley garnish.
Easy
Shawarma
شاورما
Home-roasted spice-marinated chicken, sliced thin, stuffed into pita — Cairo street spit logic without the vertical rotisserie.
Easy