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Chana Chaat
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Israeli Falafel
Crispy fried herb-and-spice chickpea balls served in pita with tahini, salad and pickles — the Israeli street food.
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30 minPrep🔥
10 minCook🍽️
4Serves📊
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Ingredients
- 250g dried chickpeas, soaked overnight
- 1 onion, chopped
- 5 garlic cloves
- Big bunch parsley
- Big bunch coriander
- 1 tbsp cumin
- 1 tbsp coriander seed
- 1/2 tsp baking powder
- Sesame seeds (optional)
- Oil for frying
- Pita, tahini sauce, salad, pickles to serve
Instructions
- Drain the soaked chickpeas (do not cook).
- Blend with onion, garlic, herbs and spices to a coarse green paste.
- Stir in baking powder; rest 30 minutes.
- Shape into small balls (or patties).
- Fry in 170C oil for 3-4 minutes until deep golden.
- Stuff into pita with tahini, salad and pickles.
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Tara’s tips
- Soaked but not cooked chickpeas are essential — never use canned for falafel.
- Plenty of fresh herbs is what makes proper falafel.
Serving suggestions
- Drizzle with tahini sauce.
Storage & reheating
Best fresh; uncooked shaped balls freeze well.
Nutrition
Nutrition information is not yet available for this recipe. Values vary with portion size and exact ingredients — we will add verified figures here soon.
Frequently asked questions
Why so green?
Plenty of fresh herbs — parsley and coriander.
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