Recipe by: Sherin Ismail

Source: Family recipe

Serves: 15 pcs



  • 1 cup raw chickpeas (before soaking)
  • ¼ cup fresh coriander
  • 1 small onion
  • 5 cloves of garlic
  • 1-2 tbsp. water (if needed)
  • 1 tsp. salt
  • 1 tsp. cumin
  • 1 tbsp. sesame seeds


  • Soak chickpeas in water at least 12 hours, preferably 24 hours (better to change the water 3 times throughout the soaking process).
  • Drain the water and rinse the beans.
  • Put the beans in the blender along with fresh coriander, onions, and garlic. (Do not put salt and spices when blending)
  • Blend them up and add little water when necessary. At this stage you can store the mixture in the freezer
  • When starting to fry add salt to the mixture.
  • Leave the mixture to rest for at least 15 minutes.
  • And put sesame seeds on top then shape into round disk and fry.
  • Note: The frying oil has to be hot

Download PDF version here: egyptian-chickpea-falafels-sherin-ismail