mearl223 On October - 2 - 2011


 An Arabic snack  – deep-fried dumplings of a batter of chickpeas, parsley  & mild seasoning, served with the famous Arabis dip, hummus.



PrepTime 15-40mins – Serves 5-6 = CookTime 15mins.







1 tin boiled chickpeas (or soak a cup of chickpeas over night & then boil with water & salt)
few sprigs of coriander leaves – chopped
few sprigs of parsley – chopped
a few green stalks of spring onions – chopped
2-3 garlic cloves
a pinch of soda bicarb
1/2 tsp cumin pwd
salt & pepper to taste
1/4-1/2 tsp paprika pwd (to taste)
1/4 cup breadcrumbs
oil for deep frying


Cooking Instructions:
Grind the chickpeas, garlic, coriander, parsley, onions & breadcrumbs with a little water to form a coarse mix. Add soda-bicarb, cumin, paprika, salt & pepper – mix well & refrigerate for 15 – 30  mins. (a few hours will be great)

Grease 2 tablespoons & form a dumpling of the mixture in between these 2 spoons – set aside on a greased plate, covered under a moist cloth – you can store the falafels this way till you are ready to fry them & serve hot.

Heat oil in a kadai & deep fry the falafels. Drain them on paper towels & serve with some hummus, pickles & khubz (Arabic pita bread/ roti). Alternatively, spread some hummus on the khubz, top with some pickles & 2-3 falafels, roll into a sandwich & serve hot.

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