I love Falafel with all its fixings — for me, that means the Falafel itself, good whole wheat Pita (I prefer Lebanese style Pita), creamy Hummus, Jerusalem/Israeli Salad, Tahina and good hot sauce, which for me is either Z’hug or Harif. What an amazing combination of flavors and textures!

(Makes 1.5 Pints – or 27 3/4 oz. balls or patties)


  • Fava beans – dried, split, peeled – about 1-1/2 cups or half a one-pound bag. You will need 3-1/2 cups after the beans have been soaked overnight & drained. If these fava beans are not available, dried chickpeas will work.
  • Garlic, 2 cloves or 1 tsp.
  • Onion, 1/2 large Spanish onion
  • Parsley, 3 oz.
  • Salt, 1 tsp.
  • Cumin, 1 tsp.
  • Allspice, 1 tsp.
  • Szeged hot paprika, 1 tsp.


  1. Wash parsley, then wrap in white cloth towel to dry.
  2. Drain pre-soaked fava beans (or chickpeas) thoroughly.
  3. Place cut-up parsley and onion in the processor bowl. Add garlic and seasonings.
  4. Turn processor on for 30 seconds, then scrape down. Process another 30 seconds and scrape down again.
  5. Add 3-1/2 cups soaked, drained beans.
  6. Pulse 10 times, then scrape down. Repeat this step 3 times (for a total of 30 pulses).
  7. Process for 30 seconds-1 minute, then stop and push mix toward the middle.
  8. Process until mixture looks uniformly processed into coarse meal.

To make the Falafel, shape into balls. A candy scoop helps this process. Drop into deep oil pre-heated to 375 degrees, and fry until done, about 3 minutes. I like my Falafel with a lot of green, which may make make them turn darker when they fry.

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