How to make it

  • Put the chickpeas in a large bowl with enough cold water to cover them by at least 2 inches.
  • Allow to soak overnight, and drain.
  • An easier method is to use canned chickpeas, drained and rinsed.
  • Place the soaked, drained, uncooked chickpeas and the onions in the bowl of a food processor fitted with a steel blade.
  • Add the parsley, cilantro, salt, Tobasco sauce, garlic, and cumin. Process until blended but not pureed.
  • Sprinkle in the baking powder and 4 tablespoons of the flour, and pulse.
  • You want to add enough flour or bulgur to enable the dough to form a small ball and does not stick to your hands.
  • Empty into a bowl, cover with cling wrap and refrigerate for several hours.
  • Form the chickpea mixture into balls about the size of walnuts.
  • You can use your hands to form the balls or 2 teaspoons together or use a falafel/cookie scoop.
  • Heat 3 - 4 inches of oil to 375 degrees in a deep pot or wok and fry 1 ball to test.
  • If it falls apart, add a little flour.
  • Then fry about 6 balls at once for a few minutes on each side, or until golden brown. Approximately 4 - 5 minutes.
  • Drain on paper towels.
  • Fill half a pita with approximately 3 - 4 falafel balls, and add chopped tomatoes, sliced onion, green pepper, and pickled turnips.
  • Drizzle with tahini sauce thinned with water.
  • Makes approximately 20 balls

Reviews & Comments 4

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    " It was excellent "
    storen08 ate it and said...
    I made these last night and they were delicious!
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    " It was excellent "
    corrinnej ate it and said...
    OMG!! I am so hungry for falafel!!! Gotta go!
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    " It was excellent "
    tilgidh ate it and said...

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  • ahmed1 7 years ago
    This is great too.Impressed again.This one is Syrian,the one with beans is Egyptian.
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  • berry 7 years ago
    UMMMMMMMMMM............. I love this wonderful recipe!!!! Thaaanks!!!
    Was this review helpful? Yes Flag

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