Bean rissoles (Ta'amia or falafel) from The New Book of Middle Eastern Food (page 62) by Claudia Roden

  • scallions
  • cilantro
  • Show all ingredients...
  • Serves : 10

  • EYB Comments

    See recipe for variations. Beans must soak for 24 hours.

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Eggplant and tahina dip (Baba ghanouj or moutabal); Tahina cream sauce (Tarator bi tahina); Chickpea puree with tahina (Hummus bi tahina)

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    See recipe for variations. Beans must soak for 24 hours.

  • Ganga108 on March 14, 2022

    P63. Falafel can so easily taste like cardboard. Not these though! They are herby and spicy. Pita, salad and hummus are traditional accompaniments, but tonight I switched out the hummus for the Purslane and Yoghurt Salad (P70). Delish!

  • Foodycat on March 27, 2019

    Absolutely gorgeous. My first time making falafel from scratch and they were as good as any I have had.

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