Falafel from Christopher Kimball's Milk Street Magazine, Jul/Aug 2022 (page 18)

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

Accompaniments: Tahini-yogurt sauce

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 Baharat on p. 17. Chickpeas soak 12 to 24 hours.

  • Silver.bird22 on March 29, 2026

    I'm glad I used the baharat recipe that came with (divide by 8 to get 1 tablespoon). I usually use my premixed ras el hanout for falafel but this version was lovely, although I would lower the salt next time. These are very light and a tad crumbly, more so than Ottolenghi's usual recipe.

  • Shewi128 on July 25, 2022

    This was my first homemade falafel, and they turned out great. One annoying thing is that the recipe was for 12 oz dried chickpeas, and not a full 16oz/1lb, so I adjusted the recipe to just use the full pound of chickpeas. I didn't read the instructions fully, so I did make the dough/batter in the morning, and let it refrigerate for ~8 hours instead of the recommended 1-3 hours. I don't know if it made the balls more mushy, but we loved them regardless. I would make this again!

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