Name: Falafel
Yield: 4-6
Cuisine: Egypt
Ingredients: 1 1/2 cups dried chickpeas, soaked overnight (not canned); 1 small onion, chopped; 4 cloves garlic; 1 cup fresh parsley; 1/2 cup fresh cilantro; 1 1/2 tsp ground cumin; 1 tsp ground coriander; 1 tsp salt; 1/2 tsp baking powder; 2 to 3 tbsp flour; Oil for frying; Pita, tahini sauce, tomatoes and pickles to serve

Where it comes from

Falafel is a beloved street food of Egypt and the Levant, including Lebanon, and the Egyptian version, called ta'amiya, is made with fava beans. It spread throughout the world as a vegetarian favorite.

Explore the cuisine of Egypt, Lebanon.

Recipe

Make Falafel at home

Serves 4-6Time 1 hour, plus soaking

Ingredients

1 1/2 cups dried chickpeas, soaked overnight (not canned)
1 small onion, chopped
4 cloves garlic
1 cup fresh parsley
1/2 cup fresh cilantro
1 1/2 tsp ground cumin
1 tsp ground coriander
1 tsp salt
1/2 tsp baking powder
2 to 3 tbsp flour
Oil for frying
Pita, tahini sauce, tomatoes and pickles to serve

How it's made

Drain the soaked chickpeas well and pat dry.
Process with the onion, garlic, herbs, cumin, coriander and salt until finely ground but still slightly grainy.
Rest the mixture for 30 minutes in the refrigerator, then stir in baking powder and flour.
Shape into small balls or patties.
Heat 2 inches of oil to 350F.
Fry in batches for 3 to 4 minutes until deep golden brown.
Drain on paper towels.
Serve in warm pita with tahini sauce, tomato and pickles.