Mediterranean cuisine for every day


1 Comment » Dec 26th, 2011 | By | Category: Recipes

One can not imagine the Levant region without Falafel. The same goes for Egypt, Palesine and Lebanon. The Falafel is a classic snack or Mezze that is served in a flat bread or with salad. It is sold at little stands on the streets but also in Taverns. This vegetarian snack is versatile as it can be seasoned in many ways. The main ingredient is pulses. Often lentils and chick peas are used. The Falafel often is fried, I prefer to pan fry it though.

This recipe is just one of many possible ways of doing Falafel.

Preparation time: 5 minutes

cooking time: 20 minutes

difficulty: easy

ingredients for 20 pieces:

  • 400 gram of lentils, cooked
  • 300 gram of chick peas cooked
  • 1 red onion
  • 2 cloved of garlic
  • 1 cup of fresh herbs, chopped
  • 1 egg
  • 2 tbsp cumin
  • 1 tbsp Ras el Hanout
  • salt and pepper


In case you use dry lentils and chick peas, soak them in water over night. Then boil them in water until al dente. This will take you between 10 and 20 minutes according to the product.

Peel the onion and the garlic and chop up in a kitchen blender. Add the herbs and chop those up too. Then ramove all from the blender.

Now add the lentils and chop them in the blender. Do the same with the chick peas. Try to create different textures so the Falafel have some bite.

Now mix the pulses with the herbs, add the egg and the spices, season with salt and pepper. Now you can form with you hands little balls and fry them in some olive oil. 3 minutes on each side.


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  1. Delicious!



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