Updated June 10, 2016

These chickpea fritters can be enjoyed tucked into pita bread.

Makes12 falafels

Preparation Time25 min

Preparation Time - Text25 mins, plus overnight soaking and 30 mins to set aside

Cooking Time15 min

Cooking Time - Text15

Cooking Methodfrying



Total Timea day or more

Recipe Coursehot appetizer, main course

Dietary Considerationegg-free, lactose-free, peanut free, soy free, tree nut free, vegan, vegetarian

Equipmentfood processor

Mealdinner, lunch

Taste and Texturecrunchy, hot & spicy

Type of Dishsandwich


  • 1 heaping cup dried chickpeas, soaked overnight in cold water
  • 2 tbsp finely chopped parsley
  • 2 tbsp fresh lemon juice
  • 1 tbsp tahini
  • 1 garlic clove, minced
  • 1 tsp ground cumin
  • 1 tsp ground turmeric
  • 1 tsp ground coriander
  • 1 tsp salt
  • ½ tsp cayenne pepper
  • Vegetable oil, for deep-frying


Drain the soaked chickpeas. Process the chickpeas with the other ingredients until finely chopped but not purèed.

Transfer to a bowl. Let stand for at least 30 minutes (or up to 8 hours), covered in the refrigerator.

Pour enough oil into a large saucepan to come 2in (5cm) up the sides and heat over high heat to 350°F (170°C).

Moisten your hands with water and shape the mixture into 12 slightly flat balls. In batches, deep-fry in the oil about 3 minutes, or until golden. Transfer to paper towels to drain. Serve hot.



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I used canned chickpeas for this recipe, and they worked out great. Just like the reviewer before me though they fell apart when I tried to fry them, and I just ended up browning both sides in a non-stick pan. The spices are a bit strong, I would add maybe half as much cayenne pepper and salt as the recipe calls for and add a few more cloves of garlic - the garlic was totally covered up by the spices. I plan to use this recipe again with a few tweaks to the spices, and maybe try baking them instead of frying.

Great idea but it didn't turn out for me. My suggestions: -They fell apart in the oil when I was frying them. -I left the dried chick peas out to soak for about 15 hours and they still weren't quite soft. -I think the canned variety of chick peas would be a better choice. -Needed to add about three more tbsp. to the recipe so it would bind enough to fry.


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