Preparation info
  • Serves


    • Difficulty


Appears in
The Complete Guide to Traditional Jewish Cooking

By Marlena Spieler

Published 2016

  • About

These deep-fried chickpea fritters are eaten throughout the Middle East, and are Israel’s favourite street food. The secret to good falafel is using well-soaked, but not cooked, chickpeas. Do not use canned chickpeas as the texture will be mushy and the falafel will fall apart when they are fried.


  • 250 g/9 oz/generous 1⅓ cups dried chickpeas
  • 1


  1. Place the chickpeas in a large bowl and pour over the water. Leave to soak for at least 4 hours, then drain and grind in a food processor.
  2. Put the ground chickpeas in a bowl and stir in the bulgur wheat, onion, garlic, parsley, fresh coriander, ground cumin and coriander, baking powder, salt, black pepper and cayenne pepper, and curry powder, if using. Stir in