Egyptian Falafel

Though nowadays it’s considered an Egyptian dish, still, its origin is controversial. Falafel gradually became a common form of fast food in the Middle East. During Ramadan, Falafel balls are sometimes eaten as part of the iftar, that meal that breaks the daily fast after sunset. It’s interesting to note that Falafel became so popular that McDonald’s already serves a “McFalafel” in some countries.
Prep Time: 15 minutes
Cook Time: 1 hour, 45 minutes

1 cup dried chickpeas
1 large onion, chopped
2 cloves of garlic, chopped
3 tablespoons of fresh parsley, chopped
1 teaspoon coriander
1 teaspoon cumin
2 tablespoons flour
Oil for frying


1. Place dried chickpeas in a bowl and cover with cold water. Let it soak overnight. If you use canned beans, you can omit this step
2. Drain chickpeas and place in pan with fresh water, after which bring to a boil for 5 minutes
3. Let simmer on low for about an hour.
4. Drain and allow cooling for 15 minutes
5. Combine chickpeas, garlic, onion, coriander, cumin, salt and pepper in medium bowl and add flour
6. Mash chickpeas, ensuring that all the ingredients are mixed together
7. Form the mixture into small balls, about the size of a ping pong ball
8.Fry in 2 inches of oil at 350 degrees until golden brown (it usually takes 5-7 minutes)
Serve hot!