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Israeli Falafel

Course Appetizer
Cuisine Israeli
Prep Time 3 hours
Cook Time 10 minutes
Total Time 3 hours 10 minutes
Servings 20 falafels
Author International Cuisine


  • 1 cup dried chickpeas or 1 can of chickpeas rinsed and drained.
  • 1/2 large onion diced finely
  • 2 tablespoons finely chopped fresh parsley
  • 2 tablespoons finely chopped fresh cilantro
  • 1 teaspoon salt
  • 1/2-1 teaspoon dried hot red pepper
  • 4 cloves of garlic
  • 1 teaspoon cumin
  • 1 teaspoon baking powder
  • 2-4 tablespoons flour or more
  • vegetable oil for frying
  • Chopped tomato for garnish
  • Diced onion for garnish
  • Diced bell pepper for garnish
  • Tahini sauce or hummus
  • Harrisa hot sauce Optional
  • Pickled turnip for garnish (optional)
  • amba/pickled mango for garnish (Optional)
  • Pita bread


  • Put the chickpeas in a large bowl and add enough cold water to cover them by at least 2 inches. Let soak overnight, then drain. Or use canned chickpeas, drained.
  • Place the drained, uncooked chickpeas and the onions in a food processor fitted with a steel blade or blender. Add the parsley, cilantro, salt, hot pepper, 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 so that the dough forms a small ball and no longer sticks to your hands. Turn into a bowl and refrigerate, covered, for several hours.
  • Form the chickpea mixture into balls about the size of a ping pong ball.
  • Heat 3 inches of oil to 375 degrees in a pot and fry falafel's a few minutes on each side, or until golden brown. Drain on paper towels. (if they want to fall apart add more flour.
  • Serve with pitas, chopped tomatoes, onion, green pepper. Drizzle with tahini.
  • Additional condiments for an authentic Israeli experience try, eggplant, pickled turnips, harissa ( a hot sauce ) and amba a mango pickle.