Falafel – The Palestinian Way!


  • 1/2 lb. dried chickpeas (1 1/3 cups)
  • 1 cup chopped onion
  • 1 Tbsp. minced garlic
  • 1/4 cup chopped fresh parsley
  • 1/4 cup chopped fresh coriander
  • 1 tsp. freshly ground cumin
  • 1 tsp. freshly ground coriander seeds
  • 1/4 tsp. cayenne (ground red pepper)
  • 1 tsp. salt
  • Freshly ground black pepper
  • 1/2 tsp. baking soda
  • 1/2 tsp. baking powder
  • Vegetable oil for deep frying

The preparation:

Soak chickpeas in water for at least 24 hours. Rinse and drain chickpeas; spread out on dishtowel to dry while you prepare remaining ingredients.

Put chickpeas, onion, garlic, chopped parsley, chopped coriander, cumin, coriander, cayenne, salt, freshly ground black pepper, baking soda, and baking powder in food processor. Process until chickpeas are thoroughly puréed and ingredients form a very smooth dough; this can take up to 5 minutes of processing (remember to scrape down sides of bowl from time to time).

Let dough rest for 30 – 60 minutes. Scoop out tablespoons of dough; if using a 1 Tbsp. (size 60) scoop, fill scoop with dough, and then level off. Form dough into balls and then flatten slightly to form small patties. Let rest for 30 minutes. (Falafel may be made ahead to this point.)

Heat oil to 350°F. Fry falafel in four batches, turning them over when half done, until they’re golden brown (if you put too many in pan at one time, the oil’s temperature will drop and falafel won’t cook right). When done, place each batch on paper towels to drain; falafel cooks quickly so watch carefully to make sure they don’t burn. Serve immediately.

Falafel can be served on its own. Or stuff it in pita bread halves with tomatoes, cucumbers, onions and with tahini sauce like a sandwich.

Tahini sauce:(1/2 cup tahini, 1/2 cup fresh lemon juice, 1 Tbsp. minced garlic, and 1/2 – 1 tsp. salt).

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