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User Rating 3 Star Rating (129 Reviews)


Falafel sandwich
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Falafel is very popular in the Middle East as a fast food. Vendors sell it on the street corners in Cairo. As a main dish, it is served as a sandwich, stuffed in pita bread with lettuce, tomatoes, and tahini. As an appetizer, it is served on a salad, or with hummus and tahini. Falafel is a favorite among vegetarians.

In Egypt, McDonald's has their version of a falafel sandwich. Can you guess the name? McFalafel, of course.

No time to make your own falafel? Check out our favorite falafel mixes.

Prep Time: 15 minutes

Cook Time: 1 hour, 45 minutes

Total Time: 2 hours


  • 1 cup dried chickpeas or 16 oz. can of chickpeas or garbanzo beans.
  • 1 large onion, chopped
  • 2 cloves of garlic, chopped
  • 3 tablespoons of fresh parsley, chopped
  • 1 teaspoon coriander
  • 1 teaspoon cumin
  • 2 tablespoons flour
  • Salt
  • Pepper
  • Oil for frying


Place dried chickpeas in a bowl, covering with cold water. Allow to soak overnight. Omit this step if using canned beans.

Drain chickpeas, and place in pan with fresh water, and bring to a boil.

Allow to boil for 5 minutes, then let simmer on low for about an hour.

Drain and allow to cool for 15 minutes.

Combine chickpeas, garlic, onion, coriander, cumin, salt and pepper (to taste) in medium bowl. Add flour.

Mash chickpeas, ensuring to mix ingredients together. You can also combine ingredients in a food processor. You want the result to be a thick paste.

Form the mixture into small balls, about the size of a ping pong ball. Slightly flatten.

Fry in 2 inches of oil at 350 degrees until golden brown (5-7 minutes).

Serve hot.

Serving Suggestion
Falafel can be served as an appetizer with hummus and tahini, or as a main course. Stuff pita bread with falafel, lettuce, tomatoes, tahini, salt and pepper. As an alternative, falafel can be formed into patties and served like a burger.

Serves 4.

[blockquote shade=grur]In Response to jellopool:
I am sorry to hear that this recipe did not live up to your expectations. There are many factors that go into good falafel - quality of the beans, whether you mash by hand or food processor, etc. This recipes does call for 2 tablespoons of flour, however, if you find your falafel is falling apart, by all means use more, but add a little at time. Egg is also an acceptable binding agent, but only use 1 egg. I am a native Middle Easterner and use this recipe all the time.
Saad Fayed, Your Guide to Middle Eastern Food
User Reviews

Reviews for this section have been closed.

 1 out of 5
Fell apart every time, Member ifstarsalign

I tried this recipe twice last night, followed every step exactly as it says the first time, but don't have a food processor to mix with so I mixed by hand. The mixture came out to a nice thick paste and I formed the falafel balls. As I was frying them they all fell apart and I ended up with a soup of oil and chickpea mash. I threw it out and started again, this time I adjusted the flour and ended up with a thicker and firmer paste, at first it seemed to be working better but they soon began to fall apart again. I don't want to use egg, is there any other way to keep them from falling apart? Does altitude change the way they cook??

1 out of 1 people found this helpful.

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