I was asked to make falafel for a quite some time now. I do not like using pre-made mixtures, and even though I did not look for a recipe earlier, I was sure that it was not that hard to cook falafel at home from scratch.

I searched recipes online, then I turned to one of my cookbooks specialized on Mediterranean food.

The traditional method for cooking falafel is frying, and it does not include egg or flour, but as I mentioned in the previous entry, I decided to bake them. My main concern was having dry falafel balls. It was not the issue, at least they were not more dry than their fried counterparts. However, they fell into pieces. Hence came the addition of egg and flour.

I admit, including egg and flour make falafel taste like slightly more vegetable burgers than falafel, but I will not have the regret of eating a fried dish.

Makes 6 servings. After cooking the chickpeas, the preparation of falafel takes about 10 minutes.


  • 1 cup dried chickpeas
  • 4 tablespoons coarsely chopped parsley
  • 1 large onion, coarsely chopped
  • 2 garlic cloves, coarsely chopped
  • 2 teaspoon cumin seeds, crushed
  • 2 teaspoon ground black pepper
  • 1/2 teaspoon baking powder
  • 2 tablespoons olive oil
  • 1 egg
  • 1/2 cup of flour
  • salt

1. Put the chickpeas in a bowl with cold water and let soak overnight. Alternatively soak the chickpeas in warm water for an hour.
2. Drain and wash the chickpeas and over with fresh water in a saucepan. Bring to a boil and boil about 10 minutes. Reduce the heat cook the chickpeas until soft.
3. Preheat the oven to 450F-225C.
4. Drain and put the chickpeas to a food processor. Add coarsely chopped garlic and onion and process the chickpeas to a firm paste.
5. Transfer the mixture to a bowl and add remaining ingredients, holding back 1 tablespoon of olive oil. Work the mixture into a firm paste. Shape the mixture into walnut size balls and flatten them slightly.


6. Place the flattened balls into an oiled baking sheet. Bake the pieces for about 40 minutes or until both sides are golden, turning them over after 20-25 minutes. Serve warm, in pita bread, with salad and/or hummus.

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