These spiced falafel balls are great served in pitta with creamy hummus and tahini dressing


  • 1 kg (32 oz) Chick peas(dried)

  • 1 cup roughly chopped fresh parsley

  • 1 cup roughly chopped fresh coriander

  • 3 heads garlic, peeled and crushed

  • 3 large onions, chopped

  • ½ tspn ground cinnamon

  • ½ tspn ground cumin

  • 2 tspn salt

  • 1/2 tspn ground chili

  • ½ tspn ground black pepper

  • 1 tbls plain flour

  • 1 tspn ground dried coriander

  • ½ tspn bicarbonate of soda

  • 3 tspn baking powder

  • 5 cups vegetable oil (for deep frying)


  • 1.

    Soak beans in water for 24 hours, then drain well.

  • 2.

    Mix all ingredients except (salt, cumin, cinnamon, paprika, black pepper, chili, bicarbonate, and baking powder).

  • 3.

    Grind in a food processor.

  • 4.

    Add to mixture salt, peppers, bicarbonate, baking powder and process another time.

  • 5.

    Leave mixture aside for 30 minutes then knead.

  • 6.

    Divide mixture into balls using a special tool for Falafel balls, if this tool is not available, take a spoonful of mixture and make flat balls. Heat oil in deep pan over high heat, then fry till browned.

  • 7.

    Serve Falafel hot with parsley, tomatoes, fresh mint, spring onions, pickles and sesame paste.

Nutritional information

Nutritional analysis per serving (36 servings)

  • Energy 393kj
  • Fat Total 32g
  • Saturated Fat 2g
  • Protein 6g
  • Carbohydrate 20g
  • Sugar 3g
  • Sodium 182mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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Posted by NB2Report
Can I make this with fava beans (fool) instead of the chickpeas??