Falafel recipe from Middle East: these crispy, fried chickpeas balls are one of the best vegan foods


Chickpea (white channa) 500 g dried, soaked in water for 24 hours

Garlic 1 – clove

Onion – ¼

Coriander (dhaniya) – 2,5 g, ground

Cumin (zeera) – 2,5 g, ground

Parsley 1 – g, chopped

Salt – 5 gr

Lemon juice5 – ml

Black pepper – 2,5 g

Oil As needed, for frying


  • Once the white channa have finished soaking, mash them in a bowl together with the spices until they are well-mixed, but not a purée.
  • If necessary, add a bit of water and adjust the salt, pepper and lemon according to taste.
  • Shape into balls, about the size and shape of a slightly flattened walnut, then let them rest in the refrigerator for a half hour.
  • Fry them in boiling oil for about five minutes, turning them, until they form a golden crust.
  • Serve with tahini (sesame sauce), hummus, or yogurt.