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

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

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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.

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.

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