Falafel Recipe

Lebanese fried seasoned chickpea dumplings served with classic aioli & sumac salad



500 gms chickpeas, soaked over night

50 gms chopped garlic

100 gms spring onion, roughly sliced

100 gms roughly chopped onion

50 gms parsley

100 gms corriander leaves

2 numbers lemons

50 gms white sesame seeds

4 number green chilly, roughly sliced

Salt to taste

Vegetables oil for frying

Aioli to serve with (for recipe see dips & sauces)


  1. In a grinder take soaked chickpeas, garlic, spring onion, onion, parsley, corriander leaves, lemon juice, green chillies and salt. Grind them into form of a chunky paste, take mixture out of the grinder in a bowl, add sesame seeds and mix with the help of a spoon or spatula.
  2. Now with the help of two tablespoons make quenelles of falafel mixture and keep aside.
  3. Heat oil in a frying pan at 175 degrees centigrade and fry quenelles of falafel until golden brown. Fry 5-6 falafel at a time.
  4. Serve hot with aioli and some salad.









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