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serves 6-8


  • 450g chick peas, soaked overnight in water
  • ½ onion, finely chopped
  • 1 clove garlic, chopped
  • 1 cup coarsely chopped parsley
  • 2 teaspoons salt
  • freshly ground black pepper
  • 1 teaspoon baking powder
  • 2 teaspoons ground coriander
  • 2 teaspoons ground cumin
  • vegetable oil for frying


Drain chickpeas and rinse thoroughly.
Place all ingredients except oil in food processor and process until roughly chopped. The mixture should be able to be molded into balls.
Form mixture into walnut sized balls and gently flatten in your hand.
Heat about 2cm of oil and shallow fry until crisp and golden on each side.
Drain on kitchen paper.
Serve hot.

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One thought on “Falafel

  1. I tried this recipe and failed! 8 falafel balls in the pan stayed all soft, and when turning ended up a mess. I ended up pressing them all together to make one very messy pattie. May have been because I couldn’t bring myself to use 2cm of oil, only used a few tablespoons. Would not cook again.