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.

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A couple of days ago, I tried to make falafel at home. After cooking the chickpeas, I decided to bake the falafel, instead of fry them. I halved the recipe, in case the baked falafel was dry and not so good. I used the leftover chickpeas to prepare hummus.


Hummus, which means chickpeas in Arabic, is a very popular spread throughout the Middle East. The full arabic name of the food is Hummus bi Tahini, means chickpeas with tahini.

Makes 6-8 servings. After cooking the chickpeas, it only takes about 5 minutes to prepare the hummus.

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