January 19, 2014


  • 4 cups of dry chick peas (1kg)

  • 2 cups of dry fava beans ( choose the ones that are peeled) Soak overnight (500g)

  • 1 onion

  • ½ head of garlic (about 8 cloves peeled)

The Herbs:

  • 1 bunch coriander

  • ½ bunch flat leaf parsley

  • ¼ bunch mint

The Seasonings:

  • 2 tsp salt (or more to taste)

  • 2 tsp ground cumin

  • ½ tsp ground coriander

  • ½ tsp cayenne pepper

  • ½ tsp pepper

  • A pinch of ground cardamom



  1. Pour peas & beans into a large bowl and cover with 3” of cold water. Leave to soak overnight. They will double in size as they soak.

  2. Rinse & strain the chick peas & beans (no cooking involved)

  3. Put all the ingredients into a food processor & process until a rough course meal forms.

  4. Scrape sides of mixer and continue to pulse until the mix is between cous cous and a paste. Don’t go too far, you don’t want hummus texture!

  5. Heat a fry pan with olive oil & form disc/pattie like shapes & shallow fry in a couple inches of medium heat oil. Each falafel should take 2-3 minutes on each side to cook. If it goes brown before this your oil is too hot, and the falafel will not be cooked on the inside!


Tahini Sauce

  • Roughly a half cup Tahina

  • 2 cloves of crushed garlic

  • 1/2 lemon juiced

  • water

  • salt


I use a pestle to make this sauce. In a bowl add the crushed garlic, tahina, salt, lemon juice & stir, it will be the consistency of peanut butter at this stage, keep stirring & adding the water & lemon juice till the consistency is a little thinner than yoghurt...use this as a dipping sauce.

Please reload

Featured Posts


February 5, 2017

Please reload

Recent Posts

February 5, 2017

March 15, 2014

March 9, 2014

March 3, 2014

February 7, 2014

January 20, 2014

January 19, 2014

January 19, 2014

Please reload

Please reload

Search By Tags
Please reload