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Eighth Avenue 487, New York
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These chickpea fritters are traditionally deep fried. For a lighter, more delicate version, pan fry in almond oil. The word falafel comes from the Arabic falāfil, the plural of filfil which means “pepper,” from the Sanskrit word pippalī, or “long pepper.”


2 cups dried chickpeas, soaked in water overnight
1 teaspoon baking powder
1 small onion, coarsely chopped

6 garlic cloves
1 tablespoon ground cumin
1 tablespoon ground coriander
1/4 teaspoon red pepper flakes
3/4 cup parsley, packed
salt and black pepper to taste
vegetable or almond oil, for frying

Drain, then pulse chickpeas in food processor to coarsely grind. Add baking powder, onion, garlic, spices, and herbs; process until mixture is pureed. Heat oil in frying pan or in deep fryer to 375 degrees. Roll falafel mixture into 1 inch diameter balls. Fry in deep fryer for 5 minutes. If pan frying, saute until brown on both sides. Drain on paper towels. Serve in pita pockets with lettuce, chopped tomatoes, hummus, baba ganoush, and tahini sauce and/orharissa.
Obtained from www.nypl.com

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