- Advertisement -


  • 400g can chickpeas, rinsed and drained
  • 1/2 onion, finely chopped
  • 1 clove garlic, chopped
  • 1/4 cup coarsely chopped parsley
  • 1 tablespoon chopped coriander leaves
  • sprinkle of salt¬†freshly ground black pepper
  • 1 teaspoon ground coriander
  • 1 teaspoon ground cumin
  • vegetable oil for frying



Place all ingredients except oil in food processor and process until roughly chopped. The mixture should be able to be shaped into a ball and hold together.
Form mixture into 4cm sized balls and flatten gently.
Heat about 1cm depth of oil in a large frying pan  and shallow fry the felafel until crisp and golden on each side.
Drain on kitchen paper.
Serve with hummus, pita bread, tabouli, cucumber, tomato or green salad.

Leave a Reply

Your email address will not be published. Required fields are marked *