Falafel are deep-fried balls made from soaked, raw chickpeas or fava beans, seasoned with herbs, onion, garlic and cumin.

Origin

Falafel probably come from Egypt, where they are made from fava beans. In the Levant the chickpea took over.

In flexitarian cooking

Falafel are a complete meat alternative in a wrap, a bowl or on a salad, and meat eaters love them too.

Common mistake

Cooked or canned chickpeas make the mixture too wet and the balls fall apart in the oil. Use only soaked, raw chickpeas and chill the mixture for 30 minutes.

Related recipes

Falafel dürüm with hummus and mint yoghurt, Lentil falafel, Chickpea salad with falafel and sweet potatoes

The right tool

Chop herbs, onion and garlic for the falafel mix hygienically on our Premium Stainless Steel Cutting Board.

Related terms

Hummus, Deep-frying, Pulses, Tahini