Always vegetarian, often vegan

Falafel, the chickpea delicacy from the Middle East

Falafel, next to hummus the most famous dish from the Middle East. Pureed chickpeas seasoned with spices and garlic. Baked in the oven or in oil. And, with a little dedication not at all difficult to make and not comparable to the ready-bought falafel from the shop. Just try it once, you will never want anything else again.


Falafel from the Middle East. Made from chickpeas and seasoned with delicious spices. And very easy to make at home with this recipe.
Voorbereiding 30 minutes
Bereiding 30 minutes
Soaking time 12 hours
Totale tijd 13 hours
Course: Mains, Sidedish
Cuisine: Israël, Middle East
Keyword: chickpeas
Porties: 4


  • 1 stick blender or food processor


  • 500 g of dry chickpeas or
  • 500 g of chickpeas in a jar
  • 4 teaspoons of baking powder
  • 2 white onions
  • 3 cloves of garlic
  • 2 teaspoons of salt
  • 2 teaspoons of cumin seeds
  • 2 teaspoons of coriander seeds
  • 1 teaspoon of chili pepper
  • 2 tablespoons lemon juice
  • 1 bunch of fresh cilantro or parsley
  • 4 tablespoons of olive oil (if needed)


If you are using dried chickpeas

  • Soak the chickpeas in plenty of water for 12/24 hours. To this, add the baking powder.
  • Drain the chickpeas and cook them in plenty of boiling water for 30 minutes. Then let them cool briefly so they can be handled.


  • Toast the cumin and coriander seeds for a few minutes in a dry frying pan. Then grind the seeds in a filer.
  • Now mix all the ingredients together in a food processor or with a hand blender. Is the mixture very dry? Then add a few tablespoons of olive oil or water.
  • Now rolls balls from the mixture.
  • Preheat oven to 200 degrees.
  • Bake the falafel in the oven for 30 minutes, shaking the balls occasionally so that each side is well cooked. Alternatively, fry the falafel in vegetable oil.
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