Falafel Recipe


A delicious, traditional Israeli falafel recipe.

Falafel Recipe

Falafel, Tomatoes, Cucumber & Tahini

Falafel, crunchy fried chickpea croquettes, are Egyptian in origin but have become a signature dish of Israel. Now considered a Jewish food, they definitely qualify as Jewish Fusion.

The crunchy fried falafel are tucked into pita bread with chopped tomato, cucumber, and tahini dressing, possibly enriched by a spoonful of hummus. Other possible additions (called tosefot at Israeli felafel stands) include shredded cabbage, pickle slices, and fried eggplant slices.


Falafel Recipe Ingredients:

1 cup dried chickpeas, soaked overnight, cooked for ½ hour and drained
4 cups water
2 teaspoons salt, plus more to taste
1 thick slice rustic white bread,
crust removed.
2 Tablespoons flour
1 cup of flour for dipping
2 teaspoons baking soda
3 cloves garlic, minced
1 egg
2 Tablespoons, chopped flat-leaf parsley
2 teaspoons of fresh ground pepper
1 teaspoon cayenne pepper
1 teaspoon ground cumin
½ teaspoon ground tumeric
½ teaspoon ground coriander
Canola or vegetable oil for deep-frying
Pita breads, heated
2 tomatoes, chopped
1 cucumber, chopped
Hummus, optional


Put the chickpeas in a 2-quart soup pot, add the water, and bring to a boil.
Reduce heat, cover, and simmer for 25 to 30 minutes.
Add the 2 teaspoons salt after 20 minutes of cooking.
Drain the chickpeas and reserve the liquid.
Grind the chickpeas through the coarse blade of a meat grinder or pulse in a food processor.
Add the bread, the 2 tablespoons flour, the baking soda, garlic, egg, and seasonings and mix well.
Add salt to taste.
Form into 1-inch balls, then flatten each slightly in your hand.
In a deep saucepan or a wok, heat 3 inches of oil to 375 degrees F.
Dip the falafel into flour and deep-fry in batches until golden.
Using a skimmer, transfer to paper towels to drain.
Tuck into warm pita bread, along with about 2 tablespoons each chopped tomatoes and cucumber, and a generous drizzle of tahini dressing and some hummus, if using.

Click here for another delicious falafel recipe from Epicurious

About Rabbi Michael Sternfield

Michael Sternfield has been a Reform rabbi for 40 years, most recently serving at Chicago Sinai Congregation from 1995 until 2013. He served for 20 years as spiritual leader of Congregation Beth Israel in San Diego, and briefly as the leader of the Durban, South Africa Progressive Jewish Congregation during South Africa’s historic transition to multi-racial democracy. He is now based in Los Angeles, California.