- Special Pricing
For optimum texture and flavor, use dried chickpeas, never the canned variety, to make falafel.
- 1 cup dried chickpeas, soaked for 8 hours or overnight
- 2 tablespoons fine grain bulgur
- 1 medium yellow onion, peeled and finely chopped
- 2 cloves garlic, peeled and minced
- 3 tablespoons fresh parsley leaves, finely chopped
- 3 tablespoons cilantro leaves, finely chopped
- 2 teaspoons salt
- 1 1/2 teaspoons ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon baking powder
- Pinch freshly ground black pepper, or more to taste
- Pinch cayenne pepper, or more to taste
- Pinch turmeric, or more to taste (optional)
- 1/8 to 1/4 teaspoon cardamom seeds (optional)
- Vegetable oil
Drain the chickpeas, then put into the bowl of a food processor and grind, scraping the sides with a rubber spatula as needed, until the chickpeas are the texture of cornmeal. Mixture should just hold together when pressed between your thumb and forefinger. Transfer the ground chickpeas to a large bowl. Add the bulgur, onions, garlic, parsley, cilantro, salt, cumin, coriander, baking powder, pepper, cayenne and, if you like, turmeric and cardamom seeds. Mix well, then stir in 2 tablespoons water. Cover the bowl and set aside for 30 to 60 minutes.
Pour oil into a medium pot to a depth of 2 inches and heat over medium heat until it reaches 350 degrees F on a candy thermometer. Meanwhile, with wet hands, shape the chickpea mixture into twenty-four 1 1/2-inch balls. Working in batches, fry the falafel until golden brown, 3 to 4 minutes. Transfer with a slotted spoon to paper towels to drain. To serve, stuff 3 to 4 hot falafels into a pita half and spoon some zehug yarok (green hot sauce) and some tahini over the top, if you like.
For sesame falafel, spread about 1/2 cup sesame seeds on a dish. Flatten the chickpea mixture balls, made according to the recipe above, into patties, then gently press both sides into the seeds. Proceed with recipe, frying for only 2 to 3 minutes. For Egyptian ta'amia, substitute dried fava beans for dried chickpeas and proceed with recipe.
Special Offer: Get more recipes from Saveur, the award-winning magazine for those passionate about food, drink and travel. Click for details.
Recipe reprinted by permission of World Publication, LLC. All rights reserved.
Don't Miss Out
Get an instant coupon for 10% off your next order*
plus the latest recipes, exclusive offers, and more straight to your inbox.
*Some restrictions apply.
Sorry, it appears that you already have subscribed to Cooking.com e-mails.
Click here to modify your email preferences.Close
Sign-up in progress...
Thanks for subscribing and please enjoy the coupons, recipes and special offers coming your way!Close
Your instant coupon code is:
Enter code during checkout to receive 10% off your purchase.* This code will also be emailed to you.Close and Continue
*Some restrictions apply. To see restrictions, click here .