By • April 27, 2015 0 Comments

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Author Notes: An improved version of the very popular Falafel, I've added a touch of sweetness to the traditional recipe head to for more recipes!Iman Alem


Makes 30 falafels

  • 450 grams Dried Chickpeas
  • 20 grams Dattes
  • 10 grams Raisins
  • 1 bunch Coriander
  • 1 bunch Parsley
  • 1 Oignon
  • 4 Cloves of Garlic
  • 2 tablespoons Ground Coriander
  • 1/2 tablespoon Cumin
  • 1/2 tablespoon Chilli Powder
  • 2 to 3 tablespoons Flour
  • 1 tablespoon Baking Powder
  • 1 tablespoon Baking Soda
  • 1/2 tablespoon Salt
  • 1/2 liter Sunflower or Vegetale Oil for Frying
  1. Soak the chickpeas overnight
  2. Blend the chickpeas in a food processor until finely grinded
  3. Transfer to a bowl
  4. Roughly chop the oignon, coriander & parsley
  5. In the same food processor, blend coriander, parsley, onion, garlic & add all the spices
  6. Transfer to the bowl
  7. In the same food processor, blend the dates & raisins
  8. Transfer to the bowl
  9. Mix everything carefully together
  10. If the mixture is too crambly, add the flour
  11. At this stage you can freeze some of your mixture before adding the baking soda & baking powder
  12. Add the baking soda & the baking powder
  13. Let it sit for 10 mns
  14. Warm up the oil
  15. Start shaping small balls, keeping in mind that they will puff up a bit
  16. Fry the falafel until brown & crispy
  17. *Note: Because of the dates & raisins, these falafel get brown really quickly. Don't take them out too soon otherwise the inside won't be cooked.

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