By Life Leaves
For Iranians, especially the people of the south, Falafel is more than merely food. This delightful vegan street food has intertwined with Iran’s southern culture and turned into something extraordinary. Falafel is the link that connects Iran to the Mediterranean countries and shares culture with them.
Written Recipe by: Solmaz Haghighat
Prep Time: 1 hr
Cook Time: 30 mins
Total Time: 1 hr 30 mins
- 450 gr Chickpeas
- 3 Garlic Cloves
- 1 tsb Cumin powder
- 1 tbsp Dried Parsley
- ½ tbsp Coriander seeds
- 1 cup Vegetable oil
- Chilli pepper – to taste
- Salt – to taste
- Soak chickpeas overnight in cool water and change the water every 6-7 hours.
- You can use a meat grinder to grind chickpeas or simply use a food processor to get a smooth chickpea paste. Then, add grated garlic and your spices to the paste and mix it well. If you think your mixture will lose its shape while frying it, you can add a baked potato or a tablespoon of flour to it.
- Take a spoonful of your Falafel Paste and form a ball out of it in your hand. Wet your hands once in a while to make the process easier.
- Let your oil reach boiling temperature in a small deep pan and then drop the Falafel balls in the oil and wait about 3 minutes to see the golden color of the Falafel.
- Enjoy with a flatbread and sliced tomatoes, onions and gherkins