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Falafel

The origins of falafel are highly contentious, with Israel, Palestine, Lebanon, Egypt and Yemen all staking a claim to its ownership. Whatever the origins, these deep fried snacks are really quick and simple to make (once you’ve soaked your chickpeas!) and are a really satisfying main course or mezze dish.

20 mins + overnight soaking

50 mins

1/5

Also works a treat with: Fava beans instead of chickpeas

Book: How to be a Mezze Legend (p44)

Goes great with: Hummus (p36), Amba (p192), Sumac Onions (p64), Pitta (p168)

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The origins of falafel are highly contentious, with Israel, Palestine, Lebanon, Egypt and Yemen all staking a claim to its ownership. Whatever the origins, these deep fried snacks are really quick and simple to make (once you’ve soaked your chickpeas!) and are a really satisfying main course or mezze dish.

Click here to read all about our spice travels to research different recipes!

Recipe

20 mins + overnight soaking

50 mins

1/5

Serves

Serves 4

Effort

Medium Effort

Main Ingredient

Pulses

Dietary

Vegetarian

Veggie Friendly

Vegan

Vegan

Dairy Free

Dairy Free

Taste Profile

Meal Taste

Fragrant

Meal Taste

Fresh

Meal Taste

Mild

Origin

Popular Style

Middle Eastern

Country

Egypt

  • 1 small onion
  • 2 cloves of garlic
  • 30g bunch of coriander
  • 30g bunch of parsley
  • 200g dried chickpeas
  • 3 tbsp gram (chickpea flour) or use plain flour but the falafel just won't be as crispy!
  • 1 tsp baking powder (optional)
  • Oil for frying (sunflower or vegetable oil is best)

How to be a Mezze Legend

How to be a Mezze Legend

Ebook Only - £5.00

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Book Only - £15.00

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Falafel - PDF Recipe Only - £0.50

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