Label
All
0
Clear all filters

Felafel

Chick-pea fritters

Rate this recipe

Preparation info
  • Makes 16: serves

    4–8

    , depending on accompaniments
    • Difficulty

      Easy

Appears in
The Cooking of the Mediterranean

By Jane Grigson

Published 1991

  • About

These little knobbly fritters made from chick-peas are on sale at cooked food stalls all over Israel (made with dried white broad beans they are equally popular in Egypt). They are stuffed into half a Pitta Bread with various salads and a good dab of Hummus or a peppery sauce. Then you walk away, perhaps into the market, eating as you go, with juices trickling down your chin if you aren’t used to coping with a bulgy Pitta

Become a Premium Member to access this recipe

  • Unlimited, ad-free access to hundreds of the world’s best cookbooks

  • Over 150,000 recipes with thousands more added every month

  • Recommended by leading chefs and food writers

  • Powerful search filters to match your tastes

  • Create collections and add reviews or private notes to any recipe

  • Swipe to browse each cookbook from cover-to-cover

  • Manage your subscription via the My Membership page

Download on the App Store
Pre-register on Google Play
Best value

Part of


No reviews for this recipe

The licensor does not allow printing of this title