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Falafel Recipe



A classic Middle Eastern mezze dish. Chickpeas and fava beans are ground and made into balls that are then deep-fried until crisp. Falafel can be served alone, in a pita, or atop a salad.


  • 2 pounds peeled, dried fava beans
  • 5 ½ pounds dried chickpeas
  • 4 large Spanish onions
  • 2 cups peeled garlic cloves
  • 2 tablespoons allspice
  • 2 tablespoons salt
  • 6 teaspoons coriander
  • 2 teaspoons cayenne
  • 2 teaspoons black pepper
  • 2 teaspoons cumin
  • 4 tablespoons flour
  • 4 tablespoons dried parsley
  • 4 teaspoons baking soda
  • Oil, for frying


Soak the fava beans and chickpeas overnight for 6-10 hours. Wash the fava beans and chickpeas. Place the fava beans and chickpeas in a food processor and chop until they become very fine. Add the onions and garlic to the food processor; chop until very fine. Add the remaining ingredients except for the oil and mix well.

Heat 2 inches of oil in a large pot and bring to 350 degrees. With the falafel mixture, form 2-inch balls; slightly flatten. Fry a couple of balls at a time so as not to crowd the pot, turning the falafel with a skimmer until golden brown on all sides, about 5-7 minutes. Remove falafel from oil and briefly drain on paper towels. Serve hot.