Try these easy falafel, then check out more of Imad's Syrian recipes such as Syrian baba ghanoj, muhammara and Syrian chicken, plus these Syrian-inspired barazek shortbreads. Also check out our falafel burgers, homemade falafel, falafel wrap and baked beetroot falafel.

This recipe is best enjoyed with a bewas salad (parsley, spring or red onion, pomegranate molasses and sun-dried tomatoes) and tahini sauce (tahini, lemon juice, water, garlic and salt).


  • 200g dried chickpeas
  • 3 cloves garlic
  • ½ onion, roughly chopped
  • 1 tsp ground cumin
  • 2 tsp ground coriander
  • ¼ tsp bicarbonate of soda
  • 4 tbsp sesame seeds
  • for deep-frying vegetable oil
  • a sprinkle sumac, to serve (optional)


  • STEP 1

    Put the chickpeas in a bowl and cover with water. Leave to soak overnight, changing the water at least twice, if possible.

  • STEP 2

    Blitz the garlic and onion in a food processor, then add the drained chickpeas and whizz to a fairly smooth paste. Add the spices and mix well, then stir through the bicarbonate of soda and sesame seeds. Season well.

  • STEP 3

    Fill a pan no more than a third full with vegetable oil and heat to 180C or until a cube of bread browns in 30 seconds.

  • STEP 4

    Shape a little of the falafel mixture into an oval shape with a tablespoon, then gently push into the oil using another spoon. Do this with a few more spoonfuls of the mixture. Cook, in batches, for 4 minutes or until deep golden and crisp. Repeat with the remaining mixture. Serve sprinkled with sumac, if you like.



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