Mains
Chickpea Falafel Patties
Chickpea falafel patties — a beloved traditional recipe. Made with chickpeas only (no fava beans), they fry without absorbing excess oil and are great in sandwiches.
Chickpea falafel patties — a guaranteed, very tasty homemade recipe, even better than store-bought.
Ingredients
Start here, then move straight into the method.
- 1 kg dried chickpeas
- 2 medium onions
- 2 heads of garlic
- A bunch of parsley
- Half a bunch of cilantro (optional)
- Falafel spice mix
- Salt
- 1/4 teaspoon baking soda
- For more of Rasmia's tasty recipes see Potato patties
- A recipe that pairs well with tarator: Beef shawarma
Method
Follow the cooking sequence without leaving the page.
- Clean the chickpeas, then soak them for 12 hours, i.e., a full nightTimers: 720 min
- After the time has passed, rinse them and let them drain
- Chop the onion, garlic, parsley and cilantro, place them with the chickpeas in a food processor and blend them together
- Grind until you get a smooth mixture and the chickpeas become like fine bulgur grains
- Just before frying, add the salt, spices, and baking soda to the chickpea falafel mixture and mix
- Shape the falafel patties using a special mold, then fry them in plenty of hot oil until cooked through and golden
- Serve the falafel immediately while hot with tartar sauce or tahini sauce, vegetables and pickles
- Note: You can store the mixture or part of it in a special freezer bag until use. When desired, remove it from the freezer ahead of time to thaw, then add the salt, spices and baking soda
- Another recipe served with the tartar is beef shawarma
Recipe tags
MainsLevantVegetarianVeganDairy freeGluten freeNut freeEgg freeLegumes
Notes and serving ideas
- Potato patties
- Beef shawarma
