Israeli's love to have fried potatoes (chips) served with the falafel in pita with salads.

Recipe author: T. Gila Levine
Simply Israel
Photography by T. Gila Levine
Reproduced courtesy of  T. Gila Levine

Publisher's Copyrighted Material

Category:  Starters & Salads  - 


For 4 people


  • 1 small onion, chopped
  • 2 garlic cloves, chopped
  • 2 teaspoons ground coriander
  • 2 teaspoons cumin
  • 1/2 teaspoon cayenne pepper
  • 2 tablespoons fresh parsley, chopped
  • 1 teaspoon salt
  • 1/2 teaspoon baking powder
  • oil for deep frying

Falafel Directions

  1. 1 Grind the chickpeas to a fine paste in food processor. Add onion and garlic and process again. Add coriander, cumin, pepper, parsley, salt and baking powder and process until mixed well.

    2. Pour enough oil into a pan to deep fry and heat to a very hot temperature, about 375F (175C). Make small balls about 1 1/2" (4cm) in diameter. Deep fry a few balls at a time for about 2 to 3 minutes until golden.
  2. Serve 5-6 balls per pita with various toppings such as humus, tehina, chopped tomatoes, chopped cucumbers, chopped onions, pickles, cabbage salad, fried eggplant (aubergine), hot sauce, etc.