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Falafel
Almost every country in the Middle East has its own version of falafel. Syrian falafel are made with a mix of chickpeas and broad beans (ful mesdames) and sesame seeds.
Course:
Mains, Snack, Starters
Cuisine:
Middle Eastern, Syrian
Keyword:
Chickpeas, Falafel, Snack, Vegan, Vegetarian
Equipment
Food processor
Frying pan
Ingredients
150
g
dried chickpeas, soaked overnight
or 400ml tin of chickpeas
150
g
dried ful mesdames beans, soaked overnight, skinned
pinch
bicarbonate of soda
1
large
brown onion
3
cloves
garlic
1
tsp
cumin, ground
1
tsp
coriander, ground
bunch
fresh coriander leaves
1
tbsp
sesame seeds
1
tbsp
sea salt
vegetable oil for frying
Instructions
Drain the chickpeas and ful mesdames and grind in a blender or food processor
Add the rest of the ingredients except the oil
Form the falafels into small balls, golf ball size.
Heat up the oil in a frying pan to 190ÂșC
Fry the balls, a few at a time, until golden.
Serve with the toum, parsley and flatbread