Falafel (Israeli Deep-fried Chickpea Balls)

Falafel (Israeli Deep-fried Chickpea Balls)

A filling dish that's warm, cozy and tasty. It's very satisfying for vegetarians!


600 g (1 pack, boiled)
1/2 cup
50 ml
Sugar, salt, sake, garam masala, cayenne pepper
For coating: egg, fine panko, oil for deep-frying
as needed


1. Boil the chickpeas. Drain and mash. Please refer to Recipe ID: 589932 for tips on how to boil.
2. Mince the onion. Sauté until soft.
3. Combine the chickpeas from Step 1, onion from Step 2, beaten eggs, 1/2 cup panko, 1 teaspoon salt, 1/2 teaspoon sugar, 1 teaspoon sake, 1 teaspoon garam masala, and 2 sprinkles of cayenne pepper. Mix everything together thoroughly.
4. Roll into balls about 3 to 2 cm in diameter. Coat with flour, beaten eggs, and fine panko in order. If you're not frying immediately, align in a flat container and freeze.
5. When frozen, collect in a plastic bag. Defrost the amount necessary and deep-fry in oil. (Here, I microwaved 15 for about 2 minutes before frying.)

Story Behind this Recipe

I love chickpeas. The falafel I ate at an Israeli fast food restaurant (near where my child was boarding in Kyoto -- not in Israel) was so tasty that I wanted to make it on my own.