Falafel – the best recipe for fried chickpeas balls

Falafel is one of my favourite Egyptian dishes. First of all, it’s vegetarian, secondly, it’s very cheap to make, thirdly it’s easy to prepare and it’s also yummy. For me it’s a perfect dish.

It’s called falafel (‏فلافل‎) in Arabic but in Egypt they also call it ta’miya (طعمية). There are so many different recipes for falafel. In each country they make it in a different way. The interesting thing is that in Egypt people don’t usually make it at home. That’s because it’s very cheap to buy it fresh made on the street and it’s popular to eat it for breakfast 🙂

Below you will find our recipe for falafel. It was tested many times and improved by Mohamed. Our family and friends tasted it and they all agree it’s delicious and much better than the one bought in restaurants. The recipe is prepared for 1 kg of chickpeas because when we make it, we freeze some portions for later. This way we only have to defrost it, add spices and fry it. This way it’s much quicker later.

Preparation time: 1.5 hours 


1 kg of chickpeas

2 medium seize onions

100 g parsley leaves

1 teaspoon of baking powder

1 teaspoon of soda

½ teaspoon of pepper

1 teaspoon of cumin

½ teaspoon of powdered garlic

1 ½ teaspoon of coriander

Oil for frying


One day before preparing falafel you need to soak chickpeas. Put the whole kilogram in a pot and add water. The chickpeas should stay like this for 24 hours and the water should be changed at least 3 times during the day.

After 24 hours you start preparing the falafel. Remove the skin of the soaked chickpeas. Without it the paste for falafel will be smoother. Add the chickpeas to a blender and mix it for few minutes. Then, add cut onions and parsley leaves. Mix it all until the paste is smooth and you can’t see ant pieces of chickpeas.

If you want to freeze some falafel paste, now is a good moment. We usually put 2/3 aside and freeze it. We mix the remaining ⅓ with the rest of ingredients: baking powder, soda, cumin, pepper, garlic and coriander. However, if you want to fry falafel with the 1 kg of chickpeas, add triple amount of spices.

Mix the paste with spices. It should be smooth and not grainy. It it’s like that, you can start frying.

Add oil to a deep pot. Form balls from the paste and add it one by one to hot oil. Turn it around so each side is fried equally. Put the fried balls on plate with paper towel. That will make some oil drain.

How to serve falafel?

As I have mentioned, in Egypt falafel is usually served for breakfast with flat bread. However, you may have it with other ingredients like cooked rice or vegetables. We usually wrap falafel inside pieces of flat bread with vegetables and a nice sauce. Lettuce, pepper, tomato and cucumber are best for that. The easiest sauce to make is to mix natural yogurt with mayonnaise in proportion 1:1. This is how our favourite wrapped falafel is made 🙂

Enjoy it 🙂

Falafel with avocado salad