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Recipe: Yemeni Type Falafel


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  • Image © 2006 Habeeb Salloum

Makes about 4 dozen small patties

2 cups chickpeas, soaked overnight and drained
4 cloves garlic, crushed
1 cup finely chopped fresh coriander leaves
1 cup finely chopped parsley
1 cup finely chopped green onions
1 egg
2 teaspoon salt
1 teaspoon pepper
1 teaspoon cumin
1 teaspoon baking soda
1/8 teaspoon cayenne
oil for frying

Place chickpeas in food processor and process for about a minute. Add remaining ingredients, except oil, and process until a dough-like paste is formed. Make into small patties, then deep fry and serve warm.

Note: Falafel are best eaten as sandwiches by placing patties in a bed of eggplant purée and tomato salad in pita bread, cut in half and the halves made into pouches.

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Published on 3/29/06

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