Israeli Falafel

Calorie.Less.Cooking's picture

Dec. 22, 2011


Cooked chickpeas 12 Ounce
Onion 1 Medium
Fresh breadcrumbs 1 Ounce
Chopped parsley 2 Tablespoon
Ground cumin 1 Teaspoon
Ground coriander 1 Teaspoon
Salt To Taste
Cayenne pepper 1 Pinch
Oil 2 Cup (32 tbs) (For Frying)



1) Rinse and drain the chickpeas.

2) Add into a blender and puree to a fine paste.

3) Transfer the chickpeas puree into a bowl. Add in the chopped onions and breadcrumbs.

4) Add in 2 tablespoons of water.

5) Next, go in the parsley, cumin powder, coriander powder, cayenned pepper and salt. Mix and allow it to rest for 60 minutes.

6) Using floured hands, shape the mixture into 1-inch balls.

7) In a deep fryer, heat oil. Fry the balls in batches for 3 minutes or till they turn gold brown.

8) Drain off the excess oil.


9) Serve the Falafel with cocktail sticks stuck in them. Serve Pita bread and thin lemon slices on the side.

Recipe Summary

Difficulty Level: Easy
Cook Time: 15 Minutes
Ready In: 15 Minutes
Servings: 4

Nutrition Facts

Serving size

Calories 1201Calories from Fat 1037

 % Daily Value*

Total Fat 117 g180%

Saturated Fat 15 g75%

Trans Fat 0 g


Sodium 359 mg14.96%

Total Carbohydrates 33 g11%

Dietary Fiber 8 g32%

Sugars 6 g

Protein 9 g18%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet