Chickpeas Patties - Falafel

Falafel are fried chickpeas patties, common in Mediterranean countries. Sometimes they are served rolled in thin arabic pita bread. In Israel it is usually served on Sabbat with a tahini dip, called tahina .

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1 1/2 cup already boiled chickpeas
1 large onion, pureed
3 garlic cloves pressminced
​1 teaspoon of salt, cumin and hot paprika 
Juice of half lemon
a few parsley sprigs finely chopped
a few mint sprigs finely chopped
flour for frying
salt and  pepper
vegetable oil for frying


Blend all  ingredients, except herbs,  in the multi until well mixed, but not completely pureed neither runny. In case the mixture is runny, mix in some flour. Add herbs and mix well. Cover well with plastic wrap. Refrigerate until cold - at least 5 hours or until mixture is able to be made into patties. ( If you can buy the special falafel scoop maker, it will forever be very handy)

Take teaspoons of mixture, form into patties or balls, roll in flour and fry in steaming hot oil.

Brown on both sides and remove with slotted spoon, placing onto paper towel to absorb excess oil.


If you let the chickpeas soaked for 3 days, exchanging the water twice per day, you do not need to boil them.
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