How to make it

  • Put the bulgur or quinoa in a bowl and add enough very hot water (just short of boiling) until it's about an inch higher than the layer of grain. Let sit 30 minutes until softened. Drain well.
  • Alternately, *You can do a quick soak for the chickpeas. Put them in a pot with about twice as much water, cover it, bring to a boil and let boil for 2 minutes, the turn off the heat and, leaving the lid on the pot, let them sit for an hour and a half. Then rinse and proceed with the recipe.
  • Rinse the soaked chickpeas and put them in a food processor with the bulgur/quinoa, garlic, onion and spices. Pulse until you get a rough texture; you can add a little water if needed. Be careful you don't pulse too much. You don't want a soupy paste. We're not making hummus here. We still want some texture.
  • Move the mixture into a large bowl, add the sesame seeds and breadcrumbs and put in the fridge, covered with plastic wrap, for 30-60 minutes.
  • Add the baking soda to the mixture and knead a little.
  • Shape the mixture into little balls. Pan-fry until you get a deep brown shade. I have also baked these to make them healthier.
  • I like to serve them in a pita or folded in a flatbread with saffron basmati rice, baby spinach leaves, chopped tomato and cucumber and a tahini sauce or a tzatziki sauce.

Reviews & Comments 2

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    " It was excellent "
    midgelet ate it and said...
    love any felafel recipe! thank you!
    Was this review helpful? Yes Flag
    " It was excellent "
    ttaaccoo ate it and said...
    very very nice . I love falafel. another keeper, for sure. The packages just don't measure up. thank you for a fab recipe!! 555555555555555555555555555
    Was this review helpful? Yes Flag

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