Falafel from Jerusalem (page 98) by Yotam Ottolenghi and Sami Tamimi

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

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

    Chickpeas soak overnight.

  • treay on November 15, 2024

    First time I made these falafels and was very impressed. The combination of the dishes suggested by the author was truly delicious! Yum

  • Rachaelsb on March 29, 2020

    I wasn’t sure given some of reviews but our family thought these were the real deal!! No problems with it holding together-needed a good hour in fridge. And flavor was just perfect.

  • Rutabaga on June 20, 2019

    For me, these falafel turned out reasonably well, but not great. I decided to try using the immersion blender to puree the chickpeas, as I have no meat grinder nor food processor, and I've yet to figure out the best way to prepare falafel at home. Perhaps the immersion blender made the mixture too pasty, because the falafel were fairly dense, lacking that light, almost crumbly texture I prefer. I also like more herbs in my falafel, so would increase the amount of both parsley and cilantro, which might also benefit the texture. Maybe it's time to purchase a meat grinder!

  • michalow on April 09, 2019

    These came out perfectly for me. I pulsed the chickpeas/onion/garlic/herbs in a food processor, stopping just short of turning the mix into a paste. After incorporating the final ingredients, I left the mix in the refrigerator for several hours, then shallow fried, flipping half way through. Everything stayed together and they were crisp on the outside and fluffy on the inside, just as I'd hoped. Spicing is mild -- they're good as is but I might bump up the coriander next time.

  • shoffmann on August 12, 2017

    Excellent. Very crispy and good spice. I ended up adding a bit of extra flour to get these to stick together well enough to make it into the hot oil.

  • VineTomato on August 03, 2017

    I've cooked this three or four times and keep returning rather than trying a new recipe. It is really very good - we skip the cardamom powder (not a fan of the flavour) and increase the herbs to a good handful of each. We don't have a mincer and blending the chickpeas in batches with a hand blender (in the closed jug) works well.

  • Astrid5555 on January 02, 2015

    I was surprised how easy they were to make. Used a meat grinder as stated, worked out very well! Delicious and very crunchy while fresh, but very dry a few hours later. These are meant to be eaten right away.

  • joyofcooking1931 on December 14, 2014

    These turned out quite delicious, but still not as good as I'd like them to be. My mixture was a bit too crumbly (not sure why--I used a food processor because I don't have a meat grinder handy, so maybe that was it?), but I added a bit more flour, and they held together just fine. I thought they were a bit on the dry side. Overall, though, a pretty decent recipe.

  • NikkiPixie on November 16, 2014

    These were amazing, some of the best falafel I've had outside of the Middle East. I pretty much followed the recipe exactly, but I don't have a meat grinder so used a mini food processor instead. I had no problem getting the falafel to stick together, although they were quite fragile until sealed in the hot oil. Much easier than I expected, will definitely repeat.

  • annapanna on September 28, 2014

    I have finally found a falafel recipe that works! If you mix the soaked chickpeas with the herbs and the onion first and then put that through the meat grinder (as Ottolenghi suggests twice) everything will blend really well. Make sure you leave the mixture to rest in the fridge. I didn't put as much water as suggested, as it looked already pretty wet - I actually added one last spoon of flour before forming the falafel. We had these with pita, chopped salad and tahini sauce, both also in Jerusalem.

  • twoyolks on April 27, 2013

    I had no problem getting the falafel to stick together but I did use a meat grinder to purée the chickpeas. The only issue I had was that I didn't mix the spices into the chickpea mixture well enough.

  • lilham on January 30, 2013

    This makes the driest and cruchiest falafels I've ever made. The mixture would not hold together when I dropped them into the pan. After three failed falafels, I added an egg into the mixture. That seemed to do the trick. Other posters on chowhound suggested adding more flour to bind the mixture together instead. Ottolenghi said to use oil at 180C. I don't have a thermometer so I can't tell the temperature of my oil, but it's far too hot. My falafels were a bit on the blackish side after 3 min in the oil. I might try pan frying next time.

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