Israeli Falafels

Ottolenghi inspired falafels.

This recipe has been slightly modified to meet our special dietary requirements.

It’s egg and dairy free and can easily be made gluten-free as well.

Chickpeas and Sesame seeds are a good source of calcium.


Israeli Falafels

Print Recipe
Serves: 8 Cooking Time: 2.5


  • 413gm Dry Chickpeas
  • 11gm Bi-Carb Soda
  • 30gm Cold Water (for mixture)
  • 1017gm Cold Water (for soaking)
  • 15gm Spelt Flour
  • 10gm Pink Salt
  • 30gm Garlic Cloves
  • 66gm White / Yellow Onion
  • 15gm Ground Cardamom
  • 20gm Ground Cumin
  • 100gm Coriander
  • 100gm Parsley
  • 60gm Black or White Sesame Seeds
  • 750gms - 1000gms Olive Oil



Place the chickpeas in a large bowl and cover with cold water at least twice their volume. Set aside to soak overnight.


The next day, drain the chickpeas well and combine them with the onion, garlic, parsley, and coriander. For the best results, use a meat grinder for the next part. Put the chickpea mixture once through the machine, set to its finest setting, then pass it through the machine for a second time. If you don't have a meat grinder, use a food processor. Blitz the mix in batches, pulsing each for 30 to 40 seconds, until it is finely chopped, but not mushy or pasty, and holds itself together.


Once processed, add the spices, baking powder, 3/4 teaspoon salt, flour, and water. Mix well by hand until smooth and uniform. Cover the mixture and leave it in the fridge for at least 1 hour, or until ready to use


Fill a deep, heavy-bottomed medium saucepan with enough oil to come 6-7 cm up the sides of the pan. Heat the oil to 176C.


With wet hands, press 1 tablespoon of the mixture in the palm of your hand to form a patty or a ball the size of a small walnut, about a scant 1 ounce (you can also use a wet ice-cream scoop for this).


Sprinkle the balls evenly with sesame seeds and deep-fry them in batches for 4 minutes, until well browned and cooked through. It is important they really dry out on the inside, so make sure they get enough time in the oil. Drain in a colander lined with paper towels and serve at once.


Serve with tahina Sauce, pickled turnips, humous and fresh vegetables. If you have time weigh each falafel out to 43gms

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