Delicious and Delicious Israeli Snack Falafel Recipe

Falafel is a typical Israeli dish made from soaked and mashed beans, usually kicher beans (chickpeas). Spices such as garlic, shallots, parsley, and additional spices such as cumin and cumin are also mixed. This mixture is formed into small balls or patties which are then fried until golden brown.

Falafel is often served in pita bread or as part of a salad, accompanied by tahini or yogurt sauce. This dish can be served hot or cold, depending on preference. Its savory, spicy and protein-rich taste makes falafel popular all over the world and is often considered a delicious vegetarian or vegan dish.

First Farafel Recipe

Ingredients (1 serving)

• 300 g dried chickpeas

• 600 ml water

• ½ tsp baking soda

• 20 g parsley leaves

• 10 g dill leaves

• 1 fruit (150 g) onion, chopped

• 8 cloves of garlic

• 2 tsp salt

• 1 tbsp ground black pepper

• 1 tbsp ground cumin

• 1 tbsp coriander powder

• 1 tsp chili powder

• 1 tsp baking powder

• 2 tablespoons white sesame seeds, toasted

• the oil for frying

• tahini sauce, to taste

How to Make (45 minutes)

1. Mix dry chickpeas, water and baking soda, stir until smooth. Leave or soak for 24 hours. Drain well.

2. Mix the beans, parsley, dill leaves, onion, garlic, salt, pepper, turmeric, coriander and chili powder, then mash until smooth.

3. Pour into a container, then store in the refrigerator until solid (1 hour).

4. Remove from the refrigerator, add baking powder and sesame seeds, stir until smooth.

6. Take 2 tablespoons of dough, roll it into a ball. Fry in hot oil using medium heat until brown. You have to have a lot of oil, friends, because it is deep fried

7. Lift and drain. Serve immediately with tahini sauce.

Second Farafel Recipe


• 300 grams of Arabic beans/chickpeas/garbanzo

• 1 handful of coarsely chopped parsley leaves

• 1/2 handful of chopped coriander leaves/Coriander leaves

• 50 grams of shallots

• 7 cloves of garlic

• 1 tbsp coriander powder

• 1 tbsp ground cumin

• 1/2 tsp ground pepper

• 1 tsp fine salt

• 1/2 tsp chili powder

• Taste to taste

• 1/2 tsp baking soda

• 1 tsp baking powder

• 2 tablespoons sesame seeds (toast briefly)

• The oil for frying

How to make

1. Wash the chickpeas thoroughly, then soak them for 24 hours, so that they expand and become soft, then drain them for about 30 minutes.

2. Add the chickpeas, chopped parsley leaves, chopped coriander leaves, shallots, garlic, cumin powder, coriander powder, pepper powder, chili powder, salt and seasoning into the chopper, grind without water. If you don't have a food processor, you can grind it manually.

3. Transfer to a container, stir until evenly mixed, occasionally use your hands when mixing while kneading gently, apply a little pressure to make it a bit dense, close the container tightly, put it in the refrigerator for 2 hours so that the mixture solidifies.

4. After 2 hours, sprinkle the toasted sesame seeds, stir until evenly mixed, add baking powder and baking soda, stir again until completely mixed, take 1 teaspoon of the mixture, shape it into a round shape with a thickness of 1/2 inch or according to taste.

5. Heat a lot of cooking oil using medium heat, because it must be fried deep dry. Fry for about 3 to 5 minutes until brown and crispy. Lift and drain.

6. Serve with Tahini Garlic Sauce.

Good luck, hopefully useful.