Go Back
Falafel by Chef Ali Sayed



1 kilo of dry chickpeas
2 med potatoes
10cm Leek the white part
4 gloves Garlic
1 large Onions
Half cup chopped Green Coriander
1 tbsp Falafel spices
½ tsp Crushed black pepper
½ tsp Ground white pepper
Salt to taste
1 tsp Ground coriander
1 tsp Ground cumin
Sesame optional
1 tbsp Baking soda
  1. Soak dry chickpeas in water overnight.
  1. In a meat grinder, combine all ingredients. Pulse until mixture is course and mealy – not over blend.
  1. Add the baking soda and mix it well.
  2. Form mixture into falafel balls about 2” in diameter, squeezing to compact. Transfer to chill in the refrigerator while oil heats.
  3. In a pot, heat 1” vegetable oil until a drop of water added to the oil sizzles and pops.
  4. Fry falafels on med heat until golden, then transfer to a paper towel-lined plate and season immediately with salt and serve hot.