Falafel | Ta’amia | Spicy Middle Eastern Chickpea Patties or Balls

Using cooked or tinned chickpeas, falafels are very easy to make.


Who can resist a good falafel? Wonderful for snacks, meals, in wraps or topping salads, they are wonderfully tasty, textural and healthy. Whip them up using chickpeas you have previously cooked and  frozen, for an easy supper.

Home made falafel are a huge cut above store-bought ones, or even those from some restaurants that must purchase them in bulk and keep them frozen for a long time. One has to wonder why, they are so easy to make, whereas many pre-prepared ones taste like cardboard. Who hasn’t had a wrap or roll stuffed with cardboard-tasting falafel as the “vegetarian option”?

Worry no more, we have your back. These are fantastic. Crispy crunchy on the outside and soft and fluffy on the inside. You can grind the chickpeas coarsely or more finely, which ever is your preference. But they must be ground enough to hold together as they fry.

You might like to also try hummus, which goes well with falafel. Chickpeas make a whole range of dishes. Try Chickpea Fingers, for example (it uses chickpea flour). Or Chickpea “Tabblouleh”Chickpeas can be baked, or made into a spread, or smashed and made into a salad.  They are really healthy – have a look at this article.

Similar recipes include Broad Bean and Mint Falafel and Fava Bean Falafel.

Browse all of our Middle Eastern recipes and our Chickpea recipes. Or explore our easy Mid Spring recipes.

This recipe  is one from our  first blog which ran from 1995 – 2005. Feel free to browse other recipes in our Retro Recipes series .

This recipe has its genesis in Middle Eastern Vegetarian Dishes by Arto Der Haroutunian who has written many classic Middle Eastern and Northern African cook books – my copy is a an ancient one, but it has been re-released in recent years.


Ta’amia | Falafel | Spicy Middle Eastern Chickpea Patties or Balls

450 g cooked chickpeas
100 ml water
1 Tblspn besan (chickpea flour)
1 tspn salt
0.5 tspn black pepper
0.5 tspn turmeric
2 Tblspns chopped fresh coriander leaves
0.25 tspn ground cumin
0.25 tspn cayenne pepper
1 garlic clove, crushed
1 Tblspn tahini paste or olive oil
50 g fresh white breadcrumbs
50 g flour
vegetable oil for frying

Mince or grind the chickpeas well and place in a large mixing bowl. Add the water, besan, salt and pepper, turmeric, coriander leaves, cumin, cayenne pepper, garlic, tahini or olive oil, and breadcrumbs.

With your hands, combine all the ingredients into a soft, but firm mixture. Form the mixture into 2.5 cm balls or patties, flattening slightly between your palms and coat them with flour.

If they are not holding together well, add a little plain flour or a little more chickpea flour.

Heat the oil in a large pan until hot (a small piece of stale bread dropped into the oil browns in about 50 seconds). Put the balls or patties about 5 or 6 at a time into the oil and fry for 2 or 3 minutes on each side (or deep fry) until lightly browned. Remove them as soon as they are cooked and drain well on kitchen paper. Serve hot.


recipe notes
I like to use 2 soup spoons to flip them over as they cook – it works better than other kitchen implements.

The mixture handles better if you can leave it sit for a few hours or overnight in the fridge.

Eat this with..

a great salad or two, like Moroccan Carrot Salad, or Green Olive, Walnut, Pistachio and Pomegranate Salad, and a yoghurt dish, like Green Peppers in Yoghurt, Haydari or Cucumber Cacik. A tahini sauce is good, too, like Tahina Tarator or Hummus.

This is cross posted with our sister site, Heat in The Kitchen; it appears there as part of the Retro Recipes series which documents our vegetarian recipes from our first blog from 1995 – 2005.

browse some of the Middle Eastern recipes







Author: Ganga108

Heat in the Kitchen, Cooking with Spirit. Temple junkie, temple builder, temple cleaner. Lover of life, people, cultures, travel. Champion of growth, change and awareness. Taker of photos. Passionate about family. Happy.

3 thoughts on “Falafel | Ta’amia | Spicy Middle Eastern Chickpea Patties or Balls”

  1. I would love to learn how to make Falafel! My partner loves it. I’d like to make it for him without frying it.
    Is there a way to bake it and still get that same great flavor and keep the texture? 🙂


    1. Yes – you can bake them, but the flavour and texture does suffer of course. However, they have their own attractiveness, so if you are keen on not frying them you should try. BTW, this recipe does not absorb the oil when frying.


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