Easy Falafels

New recipe
Credit: All My Chefs

These fried chickpea patties originally come from Lebanon, though today, they’re enjoyed all over the Middle East – and indeed, all over the world! Falafel often find their place on a traditional mezze platter, alongside fattoush, hummus, or baba ghanoush – but they also make a delicious sandwich when stuffed into pita bread and eaten on the go.



Soak the chickpeas in cold water overnight.

The next morning, drain the chickpeas and transfer to a blender. Add the chopped coriander, cumin, garlic, and chopped onion. Season with salt and pepper. Blend until the mixture is even but still a bit grainy.

Form even balls of the chickpea mixture, then fry them until they are nice and brown. Serve with yogurt sauce.

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