The felafels are a very famous and consumed dish all over the world, but that has its origin in the Arab tradition. These are fried meatballs made with beans or chickpeas chopped with garlic, coriander and onion.

In all Arabian culture, felafels are well known and loved, but also in the rest of the world they are more and more appreciated and consumed.

Felafel are fried meatballs that are extremely simple to prepare, excellent and perfect appetizers during a dinner. In addition, accompanied by a cocktail, they are also a very interesting and certainly appreciated finger food.


  • 1 onion
  • 2 cloves of garlic
  • 300 g of chickpeas
  • 1 teaspoon cumin
  • Parsley, to taste
  • Salt, to taste
  • A pinch of pepper


Soak the dried chickpeas first, putting them in water for at least 12 hours before using them. Only then they will be sufficiently softened to be used for the preparation of this dish.

After this time, drain the chickpeas and dry them well. In order to be used for the preparation of felafels, in fact, the chickpeas must be dry. At this point, put the chickpeas in a mixer with garlic. Slice the onion and add it into the mixer with the parsley. Mix everything to obtain a soft and homogeneous dough, and transfer it into a bowl.

Add salt, pepper and cumin to the mixture. In this case, the quantities vary according to personal tastes or guests, who will taste the dish that you are making. Mix well so that it is well blended and compacted with the back of the spoon.

Cover, then, the bowl with cling film, because it does not dry out, and let it rest in the refrigerator for at least a couple of hours, because it must compact well. The consistency of the dough is very important for the realization of the balls, that you will fry.

To be sure that the dough is perfect for making the felafel, take the dough after having it rested and try to form a ball. Form a ball, as done previously. If it doesn’t flake then the mixture is ready for the realization of the felafel.

When the dough is ready, proceed by forming the felafel. To do this use a spoon to take the right amount of dough. Make a small ball and mash it lightly to form a small disc, thus giving the dough the typical shape of the felafel. When all the discs are ready and the dough is finished proceed to the final phase of the recipe.

Put plenty of oil in a deep pan, so that the felafels are completely immersed in in, so as to obtain a uniform and impeccable cooking. Dip the felafels in hot oil and cook until they are golden brown. To be well cooked, it will take about 4-5 minutes.



Serve felafel hot after their preparation. Enrich the dough with other spices of your choice. Serve it with fries or with grilled vegetables. The dish will always be very tempting.

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