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Falafel Recipe

Staff Writer


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.

Deliver Ingredients


  • 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. 

Falafel Shopping Tip

Middle Eastern cuisine relies on some fragrant and expensive spices and seasonings such as cinnamon, clove, nutmeg, coriander, turmeric, and sumac. If possible, buy and store them whole; whole spices have a stronger aroma and flavor.

Falafel Cooking Tip

For a stronger flavor and aroma, toast spices before grinding them, and only grind the amount that you need for the recipe. Keeping spices whole until needed extends their shelf life.