Planning A Meal? Try these:
Salad: Taboulleh
Ave. Rating is
Appetizer: Shakshuka
Ave. Rating is 4

More Like This:
Ave. Rating is

More Recipes from eliec :
Beef Stew with Chickpeas Ave. Rating is 5
Fried Eggplant Ave. Rating is 5
Lentil Soup Ave. Rating is 5
Lahma (Beef) Sofrito Ave. Rating is 5
Momi's Tomato and Pepper Hot Sauce Ave. Rating is 5


See all of eliec 's recipes



Search Jewish Web


Ave. Rating is 3 (1 ratings) Add Your Comments and Ratings

Posted by:  

Falafel (chick-pea patties) is commonly sold on street corners in every city and town in Israel. Some attribute its popularity to Yemenite Jews who have brought it to Israel – though immigrants from other Arab countries brought their own versions as well. Falafel makes a great vegetarian meal. Serve it in a pita bread pocket with hummus or tahina and chopped lettuce, tomato and cucumber.

Serves: 24 patties

Prep Time:
Cook Time:
Total Time:

Mizrahi Parve Entree

Recipe Tools
Share Recipe
Email to a friend
Print Recipe
Print this recipe
Add to My Cookbook
Rate this recipe


1 lb. canned chick-peas (drained)
1 large onion, chopped
2 tbs. finely chopped parsley
1 egg
1 tsp. salt
1/2 to 1 cup breadcrumbs or fine bulgur (crushed wheat)
1 tsp. ground coriander or cumin
1 tsp. dried hot peppers
1 tsp. garlic powder
vegetable oil (for frying)


  1. Combine chick-peas with onion, parsley, lightly beaten egg and spices and mix in blender.
  2. Add breadcrumbs until mixture is firm without sticking to your hands.
  3. Form mixture into small balls about one inch in diameter and flatten slightly.
  4. Fry until golden brown on both sides and drain falafel patties on paper towels.

Reader Comments

Keisha says...
Rating is 3

Until I found this I thuohgt I'd have to spend the day inside.
May 16, 2016 (report abuse)



Add A Comment:
Character count (1000 max):   256 1000 characters max.


Rate this Recipe:

security code
Enter security code exactly as it appears










© 2008-10 Recipe Trader