“Falafel Balls”

From Sue’s Kitchen

The dish originated in Egypt, though the exact time period of when it was invented is disputed. A common theory is that it was first eaten by Copts as a replacement for meat during Lent. As Alexandria is a port city, it was possible to export the dish and name to other areas in the Middle East. The dish later migrated northwards to the Levant, where chickpeas replaced the fava beans. It has been speculated that its history may go back to Pharaonic Egypt.

Falafel recipe: serves 4

The day before you want to make the falafel, soak 1 cup of dry chickpeas in a large
bowl covered by at least 3” of water and place in the fridge. They will soak up a lot of
water, about doubling in size.

Drain and rinse the chickpeas well. Put them into your food processor along with 1 roughly
chopped onion, 2 garlic cloves, ½ cup parsley, 1 tbsp flour, 1 tsp each: salt, cumin,
coriander & chili powder.

Process for about 2 minutes or so until well blended. You want it
to hold together.

Form into 10-12 balls with your hands, place in the fridge for about an hour to firm up.

Fry in a 1/4 “ vegetable oil, both sides, until golden brown.

We like it in pita bread with hummus, tahini yogurt sauce & tomato.


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