Our falafel spice is created using an authentic Lebanese recipe dating back over 90 years! We blend spices such as cumin, cilantro, coriander and marjoram together and grind them on a daily basis. Our spice is used by fine restaurants and falafel sandwich carts around the world.
Falafel is considered a cornerstone of the Mediterranean diet. It is an iconic street food and appetizer, crunchy on the outside, fluffy and herby within . Where Falafel originated depends on who you ask. Some say Lebanon, Syria, Palestine, or Egypt, but it is a Levantine dish. The truth is, they all have unique variations on it.
Falafel is made of a mixture of chickpeas (or fava beans). Other fresh ingredients like cilantro, parsley, onions and garlic are added to the chickpeas and fava beans. Then, a bunch of fragrant spices like coriander and cumin are added and mixed together before being formed into balls. It’s then fried and served with pita or wrapped in flat bread, and is often topped with pickled
vegetables and drizzled in tahini-based sauces .
It is vegan, healthy, flavorful and loaded with protein and nutrients. It has become such a popular street food worldwide and can be found in restaurants and at street food stands.
Serves 4 to 6
Preparation Time: 1 hour, 15 minutes, plus 12 to 24 hours to soak the chickpeas
Cooking Time: 2 hours, 30 minutes
1 cup dried chickpeas
1 onion, finely diced
3-4 large cloves garlic, crushed
1 teaspoon salt
1 teaspoon cumin
1 teaspoon Hashems Falafel Spice
1 teaspoon dried red pepper flakes
1 bunch fresh parsley leaves, minced
1 teaspoon baking powder
4-6 tablespoons all-purpose flour
Oil, for frying
Sesame Tahini Sauce (link to recipe below)
1 tablespoon minced fresh parsley
- Soak the chickpeas in cold water for 12 to 24 hours; drain. After soaking, add them to a medium pot with fresh water bring up to a boil, then turn the heat down slightly and cook until they’re easy to mash with your fingers, about 1 to 2 hours; adding more water as necessary so that they’re always immersed; drain. Pick through the beans to remove any skins you find
- Add the chickpeas, onion, falafel spice, garlic, salt, cumin, and red pepper flakes to a food processor and pulse until it forms a chunky paste (do not puree it; alternatively, this can be done by hand using a large mortar and pestle). Transfer to a large bowl and stir in the parsley. Sprinkle in the baking powder and gradually add enough flour to form a dough, being careful not to over-mix. Cover the bowl and refrigerate 1 hour.
- Add about 3 inches (7.5 cm) of oil to a medium saucepan; heat the oil to between 350 to 375°F (175 to 190°C). As the oil heats, shape the fritters with a falafel mold or with 2 spoons, gently scraping them against each other to form shaped falafels. Click here to see our stainless-steel falafel molds.
- Fry the falafel in batches so the pan doesn’t get overcrowded. Fry each batch until golden brown outside and fully cooked inside, about 4 to 6 minutes, and then transfer to a paper towel-lined plate to drain any excess oil. Repeat this process until all the batter is fried.
- Serve immediately, with a drizzle of Sesame Tahini Sauce and a sprinkle of parsley on top, if using.
Sesame Tahini Sauce Recipe Coming Soon…
Recipe courtesy of An Edible Mosaic: Middle Eastern Fare with Extraordinary Flair by Faith Gorsky(Tuttle Publishing; Nov. 2012); reprinted with permission.