A classical Middle Eastern recipe with a personal touch! I like to add carrots to the Falafel mixture as it gives me a sweet loveable taste. You can substitute the all-purpose flour with almond flour or another substitute, if you want it to be wheat-free. Also you can cook the falafel in the oven if you want to avoid frying. This delicious snack can be served for breakfast or as party bites. Serve it with pita bread, yoghurt or hummus dips.


Israa Fahmy


Middle Eastern




35 Minutes

Recipe Details

  • 240 grams carrots

  • 100 grams red onion

  • 400 grams can chickpeas

  • 1 tsp ground cumin

  • 1 tsp ground coriander seeds

  • 2 tsp harissa

  • 1 pinch of parsley leaves

  • ¼ cup plain all-purpose flour

  • ½ tsp baking powder

  • 1 egg

  • ¾ cup sesame seeds

  • Olive oil

  • Grate the carrots coarsely.

  • Finely chop the small red onion.

  • Drain and rinse the can chickpeas to remove any added preservatives.

  • In the food processor, process the carrots, onions, chickpeas, cumin, parsley leaves, coriander, harissa, flour, baking powder and the egg. Keep processing until the mixture comes together.

  • Transfer the mixture to a large bowl, then stir in the sesame seeds.

  • Roll tablespoons of the mixture into medium-sized falafel balls. The amounts here should give you between 25-30 balls.

  • In a large skillet or wok, fill one-third with olive oil and heat to 180 degrees (Celsius).

  • Deep-fry the falafel in batches for 2 minutes a batch, or until it gets a golden colour and gets cooked through the inside. You can break a falafel ball to see if the inside is cooked.

  • Once cooked, remove the falafel balls from the pan and drain them on paper towel.

  • Serve warm.

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