Mitzismezze · Recipes


The original fast food, falafel is every ones favourite Middle Eastern snack. These days they are a vegan’s staple but these nuggets of loveliness have been around for generations. The secret to a great falafel is to use uncooked chickpeas, a trick I learned while visiting the Silk Road Kitchen in Dublin recently I have adapted their fool proof recipe below to ensure delicious non-greasy falafel every time. Enjoy!



200g of uncooked chickpeas – soaked overnight and drained

1 handful of parsley – chopped

3 gloves of garlic – crushed

3 tsps. of ground cumin

2 onions – chopped

1 tsp. of salt

1 tsp. of dried dill

1 tsp. of baking powder

1 tbsp. of sesame seeds

Oil for deep frying



Place the uncooked chickpeas in a large bowl and cover with water. Leave to soak overnight but 24 hrs is best. Drain and rinse well. Place the drained chickpeas in a food processor and blend. Add the parsley, garlic, cumin, onions, salt, dill and baking powder. Blend until it has a fine consistency. Allow the mixture to rest for 30 minutes. Using your hands, form the mixture into small balls. Sprinkle some sesame seeds on each falafel and fry them in olive oil until brown and crispy. Set aside on a wire rack to cool slightly before serving. Falafel can be enjoyed either hot or cold.

2 thoughts on “Falafel

    1. HI Liz, I haven’t tried to but I’m sure the recipe could be adapted to shallow fry. If you manage it, let me know how you get on. Thanks for contacting me. Mary

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