Prepare time: 30 min
Cook: 3 min
Servings: 5 per


  • 440 g dried chickpeas
  • 1 finely chopped onion
  • 2 cloves of crushed garlic
  • 2 tablespoons chopped fresh parsley
  • 1 tablespoon chopped fresh coriander
  • 2 teaspoons ground cumin
  • 1/2 teaspoon of yeast
  • Vegetable oil for frying


  1. Soak the chickpeas in 750 ml of water for at least 4 hours.
  2. Drain, then mix in a food processor for 30 seconds, until finely chopped.
  3. Add the onion, garlic, parsley, coriander, cumin, yeast, 1 tablespoon of water.
  4. Season with salt and pepper, then mix 10 sec, until the mixture forms a coarse paste.
  5. Cover and let stand for 30 minutes.
  6. Take several tablespoons of dough and shape balls by hand.
  7. Remove excess liquid by pressing.
  8. Pour the vegetable oil into a frying pan to a third of its height and heat to 180°C. To control the temperature, dip a piece of bread in the oil: it must brown in 15 seconds.
  9. Gently dip the dough balls in the oil. Fry the falafels 3 to 4 minutes in several times.
  10. When the falafels are golden, remove them with a large skimmer. Drain them carefully.



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