Allison Johnston | 24 March, 2020

Soaking dried chickpeas is critical to the success of this recipe.

This recipe is adapted from JERUSALEM by Ottolenghi & Tamimi.

We have a spice boxthat has spices for the book.


1 1/4 cup dried chickpeas - soaked overnight in a bowl of cold water.

1/2 an onion - finely chopped

1 clove of garlic - crushed

1 Tbsp chopped parsley

2 Tbsp chopped cilantro ( optional)

1/4 tsp cayenne pepper ( if you don't like heat then replace with black pepper)

1/4 cardamom powder

1/2 tsp ground cumin

1/2 tsp ground coriander

1/2 tsp baking powder

3 Tbsp water

1 1/2 Tbsp flour (all purpose or gluten free)

3 cups of oil for frying


Drain the chickpeas and blend with onion, garlic, parsley, cilantro and blitz in a food processor until chopped but not mushy. 50 to 40 seconds. Once processed, then add all the spices, baking powder, water, flour, salt (a pinch). Mix this mixture by hand until well blended. Place covered in the fridge  for at least an hour.

Put the cooking oil in a heavy bottomed sauce pan and heat to 350º . While the oil is heating, use your wet hands to form balls of 1 Tbsp of the mixture. Fry in batches in the oil for around 4 minutes - they should be well browned.

Place the cooked falafel in pita pockets and let everyone add their favourite combination of toppings:  tahini sauce, cucumbers marinated in red wine vinegar, tomatoes, chopped red cabbage, hot sauce, grated carrots, sliced radish, hummus, french fries, etc...