Yesterday was what we call a satisfactory lunch. I've made my very own recipe of falafel that has been tested and approved many times. The difference you ask ? I add dates & raisins to give a bit of sweetness, sounds weird but you have to try it to believe how good it is. Falafel require a bit of preparation as you have to soak the chickpeas overnight, other than that it's very easy and quick, it took me about 30 mns to make.                  

Like anything that needs frying you have to eat them fresh but these are still good warmed up in an oven for few minutes and dipped in hummus or tzatziki. 

Serves: approx. 30 Falafels                   Prep: 30 mns                 Cooking: 10 mns


  • 450grs of dried chickpeas
  • 20 Grs of Dates (about a handful)
  • 10 grs of Raisins
  • 1 bunch of Coriander
  • 1 bunch of Parsley 
  • 1 Oignon
  • 4 cloves of Garlic
  • 2 Tblsp of Ground Coriander
  • 1/2 Tblsp of Cumin
  • 1/2 Tsp of Chilli Powder
  • 2 to 3 Tblsp of Flour
  • 1/2 Tblsp of Salt
  • 1 Tblsp of Baking Powder
  • 1 Tblsp of Baking Soda
  • Half a litre of Vegetal Oil for frying

  1. Soak the chickpeas overnight
  2. Blend the chickpeas in a food processor until finely grinded
  3. Transfer to a bowl
  4. Roughly chop the oignon, coriander & parsley
  5. In the same food processor, blend coriander, parsley, onion, garlic & add all the spices
  6. Transfer to the bowl
  7. In the same food processor, blend the dates & raisins
  8. Transfer to the bowl
  9. Mix everything carefully togheter
  10. If the mixture is too crambly, add the flour
  11. At this stage you can freeze some of your mixture before adding the baking soda & baking powder
  12. Add the baking soda & the baking powder
  13. Let it sit for 10 mns
  14. Warm up the oil
  15. Start shaping small balls, keeping in mind that they will puff up a bit
  16. Fry the falafel until brown & crispy

*Note: Because of the dates & raisins, these falafel get brown really quickly. Don't take them out too soon otherwise the inside won't be cooked.