Falafel
What is Falafel?
• Deep-fried spicy chickpea croquettes
• Served in pocket bread (pita) with
– Cucumber, pepper & tomato salad
– Sesame-lemon sauce
• Cuisine of Israel, Palestine, Lebanon
Falafel Ingredients
Serves 6
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4 cups cooked chickpeas
3 medium cloves crushed garlic
2 beaten eggs
3 tbls. sesame paste
3 tbls. flour
½ cup finely minced scallions
½ cup finely minced celery
Flour for coating
½ tsp. turmeric
¼ tsp. cayenne
Dash black pepper
1½ tsp. salt
½ tsp. ground cumin
Prepare the Batter
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Mash chickpeas
Combine with all ingredients and spices
Cover and chill 1 hour
Chilling makes the batter easy to roll
Cook and Serve
• Roll batter (with floured hands) into
1-inch diameter balls
• Coat balls with flour
• Deep fry golden brown
• Serve hot in pocket bread with
– Cucumber, pepper & tomato salad
– Sesame-lemon sauce
Prepare Chickpeas
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Use 4 cups canned chickpeas
OR
1. Soak (4 hours or overnight)
2 cups raw chickpeas
in 8 cups of water
2. Boil, then simmer until soft (3 hours)
3. Drain