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           30 min               Hard               4








½ cup of dry chickpeas

½ cup of dry fava beans

2 gloves of garlic

1 small onion

½ cup of parsley

½ cup of cilantro

Oils and Vinegars

Vegetables oil for frying

Baking and Spices

½ tsp black pepper, ground

½ tbsp salt

1 tsp cumin

1 tsp sumaq

1 tsp baking powder

1 tsp baking soda

How to make it:

  • Place the dry chickpeas and fava beans and baking soda in a large bowl, then add water (water should cover the chickpeas by at least 5 inches). Let the chickpeas and fava beans soak overnight.

  • Drain the chickpeas and pat dry them.

  • Meanwhile, finely chop the parsley, cilantro, garlic and all spices, then add them all along with the chickpeas into a food processor. Transfer the falafel mixture into a container, cover and refrigerate for at least 1 hour or up to one night.

  • Just before frying, add the baking powder to the falafel mixture and fold with a spoon.

  • Scoop a table spoon of the falafel mixture and form into patties (1/4 inch in thickness each), or use a special falafel frying spoon.

To make the tahini sauce, you’ll need to mix the below ingredients together.

½ cup of tahini sauce

¼ cup of water

¼ cup of lemon juice

¼ tbsp salt

¼ tbsp cumin

By Rama Atiya

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