Falafels are one of my all-time favorite recipes and one that I could easily eat daily. I love filling a toasted pita with hummus, tomatoes, Arabic pickles, cilantro and then adding a few falafels. That’s the way we eat falafels here in Saudi and the best way as far as I am concerned. Falafels are served as a brunch dish in the mornings in Riyadh but I am pretty picky about my falafel so I like to make them at home to get that straight from the pan crunch.

1 can (400 grams) chickpeas, rinsed and drained
1 large onion, chopped
2 tablespoon finely chopped parsley
1 egg
1 teaspoon salt
2 tablespoons flour
1 teaspoon ground coriander
1 teaspoon ground cumin
1 teaspoon dried hot peppers
1 garlic clove, smashed
2 tablespoons sunflower oil

1. Pat the chickpeas dry with kitchen paper. Add into the food processor along with the onion, garlic, parsley, spices, flour and a little salt. Blend until fairly smooth, then shape into four patties with your hands.

2. Heat the oil in a non-stick frying pan, add the burgers, then quickly fry for 3 minutes on each side until lightly golden. Serve with toasted pita, tomatoes, cilantro, hummus, cucumbers and onions. 

Yields: 4 servings


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