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+ servings


Course Appetizer, Side Dish
Cuisine Middle Eastern
Keyword dip, legume, lycooking, lyukum cooking lab, recipe
Servings 18 1.5"D balls
Calories 31kcal



  • 200 g chickpeas dry
  • 100 g onion white sweet, chopped
  • 4 tsp garlic chopped
  • 2 tbsp sesame seeds white hulled
  • 1 tbsp sesame oil
  • 1 tsp kosher salt
  • 3 tbsp parsley fresh, chopped
  • 3 tbsp lemon juice


  • 1 1/2 tbsp coriander seeds
  • 1 1/2 tbsp cumin seeds
  • 1/2 tsp black pepper corns
  • 1 tsp kosher salt


  • Soak dry chickpeas for at least 12 hours. The volume of chickpeas will increase twice.
  • Dry roast and grind the spices. Peel and chop onions and garlic. Make tahini paste.
  • In a bowl of food processor (multi-purpose blade) combine soaked chickpeas, tahini, onion, garlic, spices (and salt if you used store-bought tahini and ground spices). Add freshly squeezed lemon juice and pulse to make a thick paste. You will need to stop 2-3 times, open a lid to scrape the bowl. Taste it and correct it to your taste.
  • Chop parsley and mix it into the falafel paste. I intentionally separated it, because people tend to add it to the bowl with other ingredients and falafel becomes green.
  • Heat the oil to 375F/190C. Form the balls. I use a measuring scoop and dry (not oiled) hands. It takes 4-5 minutes to deep fry a batch of 9 in my Waring Mini Deep Fryer. Falafel is cooked when it reaches deep golden-brown color.


Substitute 2 tbsp sesame seeds + 1 tbsp sesame oil with 2 tbsp tahini paste.
Substitute whole spices with freshly ground:
  • 1 tbsp ground coriander
  • 1 tbsp groung cumin
  • 1/2 tsp ground black pepper
  • 1 tsp kosher salt
I am often asked what deep fryer I use at home. When cooking for 3-4 people, Waring Mini Deep Fryer is pretty good.
For frying falafel on a skillet with less oil, form patties.


Calories: 31kcal | Carbohydrates: 3g | Protein: 1g | Fat: 2g | Saturated Fat: 0.2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 3mg | Potassium: 22mg | Fiber: 1g | Sugar: 0.4g