• 1

    The day before, soak the chickpeas in water, making sure they are well covered.

  • 2

    The next day, drain and rinse well. Dry them with kitchen paper (they must be very well dried).

  • 3

    Place the chickpeas in a food processor.

  • 4

    Add the chopped onion, the peeled garlic cloves cut into 4, salt, pepper, cumin, paprika, coriander powder, bicarbonate of soda and finally the fresh coriander, parsley and/or mint

  • 5

    Mix everything in small batches. Scrape down the sides and blend a second time until the texture is neither too thin nor too thick.

  • 6

    Pour the mixture into a bowl. Don't hesitate to remove the large pieces of chickpeas. Cover the mixture with cling film and chill for 1 hour.

  • 7

    Heat the oil in a frying pan over a low heat. You can also use a deep fryer.

  • 8

    Wet your hands beforehand to form the falafel balls, to prevent the dough from sticking.

  • 9

    Dip the falafel balls in the hot oil. As soon as they turn golden on one side, turn them over. Remove at the end of cooking with a skimmer and place on absorbent paper.

  • It’s ready!

The perfect



Tasting tip

  • Serves4 people
  • Preparation time25 mn


500 g dried chickpeas, soaked the day before
3-4 cloves of garlic
½ onion
1 tbsp bicarbonate
1 tbsp golden sesame seeds
1 bunch parsley (or coriander or mint, or a mixture of both)
2 tbsp cumin
2 tsp coriander powder
½ tsp paprika
salt and pepper