Falafel is a deep-fried ball or patty made from ground chickpeas, fava beans, or both.
Generally accepted to have first been made in Egypt, falafel has become a dish eaten throughout the Middle East.
The falafel balls are topped with salads, pickled vegetables, hot sauce, and drizzled with tahini- based sauces. Falafel balls may also be eaten alone as a snack or served as part of a Meze.
The fritters are now found around the world as a replacement for meat and as a form of street food.
I will show you the basic recipe to make your Falafels so all you have to do is decide how and with what you would like to serve them, or just munch them as they come.
Total Time: 15 minutes
- 1 15 oz. can chickpeas, drained
- 1 medium onion, finely chopped
- 1 tablespoon minced garlic
- 2 tablespoons fresh parsley, finely chopped
- 1 teaspoon coriander
- 3/4 teaspoon cumin
- 1/2 teaspoon salt
- 2 tablespoons flour
- oil for frying
- 1/2 cup tahini (sesame seed paste)
- 3 gloves garlic, crushed
- 1/2 teaspoon kosher salt
- 2 tablespoons olive oil
- 1/4 cup lemon juice
- 1 teaspoon parsley, finely chopped