Soufrti
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falafel_final_image.png
AppetizersSide Dish

Falafel

Prep30 min
Cook15 min
Total45 min
Servings6
DifficultyEasy
Ingredients
  • 2 cups checkpeas (soaked over night not cooked)
  • 1 small onion (roughly chopped)
  • 2 hot peppers (optional)
  • 5 gloves garlic
  • 1/2 cup parsley
  • 1/2 cup cilantro (or 1 tablespoon of coriander )
  • 1 tablespoon cumin
  • 1 tablespoon 7 spices
  • 1 teaspoon paprika
  • 1 teaspoon sumac
  • 1 1/2 teaspoon salt
  • 1/2 teaspoon baking powder

Instructions

  1. 1

    Add chickpeas, onion, garlic, hot peppers, parsley, cilantro, and spices into a blender or food processor Blend until you get a coarse paste (not too smooth — texture matters) The mix should hold together but still feel slightly grainy

  2. 2

    Transfer mixture into a bowl mix 1/2 tsp baking powder with a 2 table spoon of water pour into the batter and mix well let it rest for 30 minutes. This step gives you that light, airy interior

  3. 3

    Heat vegetable oil in a deep pot (medium-high heat) shape into small balls or patties (by hand or falafel scoop) Optional: press into sesame seeds before frying carefully drop into oil

  4. 4

    Deep golden brown outside cooked through inside Don’t overcrowd the pot — that’s where most people mess up

  5. 5

    Tahini sauce fresh salad (tomato, cucumber, parsley) pickles pita bread for sandwiches.

Chef's Notes

Your batter should be: Moist enough to hold shape Not wet or runny Slightly coarse (not smooth like hummus) 👉 If it’s too wet → falafel will fall apart 👉 If it’s too dry → falafel will be dense

Tags

falfeltahiniSaladdeliciousbeakfastsandwich