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Falafel

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.

Questions about this dish

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.

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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.

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