falafelFalafel has been called “Israel’s original fast food.” Many of our travelers experience falafel for the first time during their Israel tour. The reactions are mixed. Some simply refuse to try it because it is too different. Among those who try falafel, some don’t like the taste and some find it really tasty.

This post is primarily for those in the last category, though others may benefit, too.

Falafel is made from ground chickpeas (aka garbanzo beans) and seasonings that is shaped into a ball or patty, then deep fried. In Israel, falafel is typically served in a pita bread with hummus, tehina, tomatoes, cabbage, and other interesting items.

Often, after arriving back home, our travelers want to try to recreate some of the foods they experienced on their trip and ask us how to make this or that item. Below is a recipe for falafel from Jewish Fusion:

Falafel Recipe Ingredients:

1 cup dried chickpeas, soaked overnight, cooked for ½ hour and drained
4 cups water
2 teaspoons salt, plus more to taste
1 thick slice rustic white bread,
crust removed.
2 Tablespoons flour
1 cup of flour for dipping
2 teaspoons baking soda
3 cloves garlic, minced
1 egg
2 Tablespoons, chopped flat-leaf parsley
2 teaspoons of fresh ground pepper
1 teaspoon cayenne pepper
1 teaspoon ground cumin
½ teaspoon ground tumeric
½ teaspoon ground coriander
Canola or vegetable oil for deep-frying
Pita breads, heated
2 tomatoes, chopped
1 cucumber, chopped
Hummus, optional


Put the chickpeas in a 2-quart soup pot, add the water, and bring to a boil.
Reduce heat, cover, and simmer for 25 to 30 minutes.
Add the 2 teaspoons salt after 20 minutes of cooking.
Drain the chickpeas and reserve the liquid.
Grind the chickpeas through the coarse blade of a meat grinder or pulse in a food processor.
Add the bread, the 2 tablespoons flour, the baking soda, garlic, egg, and seasonings and mix well.
Add salt to taste.
Form into 1-inch balls, then flatten each slightly in your hand.
In a deep saucepan or a wok, heat 3 inches of oil to 375 degrees F.
Dip the falafel into flour and deep-fry in batches until golden.
Using a skimmer, transfer to paper towels to drain.
Tuck into warm pita bread, along with about 2 tablespoons each chopped tomatoes and cucumber, and a generous drizzle of tahini dressing and some hummus, if using.

You may be interested to watch this video demo, which is part of Epicurious’ “Around the World in 80 Dishes” series.

Best wishes on this adventure, and happy eating!