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Falafel is a traditional Middle Eastern food


  • 1 cup dried chickpeas soaked overnight
  • Onion, roughly chopped (about 1 cup)
  • 1 Cup finely chopped fresh parsley
  • 1 Cup chopped fresh cilantro
  • Salt as required
  • 1 spoon chilli powder
  • 4 cloves of garlic
  • 1 teaspoon cumin
  • ½ teaspoon baking powder
  • 4-6 tablespoons flour
  • Oil for frying
  • White til (Sesame Seeds) for coating
  • Chopped tomato/ lemon wedges/ onions for garnish
  1. Put the chickpeas in a large bowl and add enough cold water to cover them by at least 2 inches. Let soak overnight, then drain..
  2. Grind chick peas. Add the chopped parsley, cilantro, salt, chilli powder, garlic, and cumin. Mix together nicely
  3. Sprinkle in the baking powder and 4 tablespoons of the flour, and Til (Sesame Seed). You want to add enough bulgur or flour so that the dough forms a small ball and no longer sticks to your hands. Turn into a bowl and refrigerate, covered, for several hours.
  4. Form the chickpea mixture into balls or use a falafel scoop, available in Middle-Eastern markets.
  5. Heat oil and fry the balls until golden brown. Drain on paper towels.


Have with tomato ketch up or tahina sauce

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