Entree: Egypt – Levant – فلافل ➤ falāfil (Fried chickpea fritters)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 30 min

Cook 15 min

Total 45 min

Ingredients

- 2 cups (400 g) dried chickpeas, soaked overnight and drained
- 1 small (about 6 oz) onion, coarsely chopped (170 g)
- 4 cloves garlic
- 1 cup (30 g) fresh parsley, packed
- 1 cup (30 g) fresh cilantro, packed
- 1 tsp (5 g) ground cumin
- 1 tsp (2 g) ground coriander
- 1/2 tsp (2 g) cayenne pepper or to taste
- 1 tsp (5 g) salt
- 1/2 tsp (2 g) baking powder
- 3 tbsp (24 g) all-purpose flour or chickpea flour (besan)
- Vegetable oil for deep-frying
- 1/2 cup (120 ml) tahini
- 3 tbsp (45 ml) lemon juice
- 1 clove garlic, minced
- 1/4 tsp (1 g) salt for sauce, or to taste
- 3-4 tbsp (45-60 ml) water to thin tahini sauce as needed
- 4 pita breads or flatbreads for serving
- 2 cups (150 g) chopped salad (tomato, cucumber, red onion, parsley)

Instructions

1. Drain soaked chickpeas and pulse in a food processor in batches with onion, garlic, parsley, cilantro, cumin, coriander, cayenne, and salt until a coarse, slightly sticky mixture forms—do not over-process into a paste.
2. Transfer to a bowl, stir in baking powder and flour; refrigerate 30 minutes to firm up. Shape into walnut-sized balls or patties.
3. Heat vegetable oil in a deep pot to 350°F (175°C) or until a small piece of mixture sizzles and browns; fry falafel in batches until deep golden, about 3–4 minutes, drain on paper towels.
4. Whisk tahini, lemon juice, minced garlic, salt, and water until smooth and pourable; adjust seasoning.
5. Serve falafel hot in pita with tahini sauce and chopped salad.