• 2 1/2 cups washed chickpeas
  • 2 teaspoon baking soda
  • 1 teaspoon crushed coriander seeds
  • 1 tablespoon chopped coriander leaves (optional)
  • 3 crushed garlic cloves
  • 1/4 cup finely chopped parsley
  • 1tsp ground cumin
  • 1/2 teaspoon cayenne pepper
  • 2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 cup flour
  • oil for frying


Soak chickpeas overnight in 10 cups hot water and baking soda. Drain. Grind in a blender or food processor until fine.

Add spices and flour.If mixture is too dry, add a few drops of water.

Make small balls about 1 1/4 ” (3 cm) in diameter.Place on waxed paper or a greased baking sheet.

Heat the oil and deep fry a few balls at a time for 2-3 minutes until golden brown.Drain on a paper towel. Keep balls warm.

Makes 60-70 felafel (or falafel) balls.

To serve: Stuff 6 balls in a fresh vegan pita bread together with humus, tehina, fresh vegetable salad and hot pepper sauce. Eat warm.