Falafel is sold on street corners in every city and town in Israel. Some call it the “Israeli hamburger.” Its popularity can be attributed in no small part to the Yemenite Jews who have brought a particularly tasty version onto the culinary scene. Students living on a meager budget consume fullportion falafels in whole pitas on the sidewalks as their noon “dinner.”

1 lb. canned chick-peas (drained)
1 large onion, chopped
2 tbs. fi nely chopped parsley
1 egg
1 tsp. salt
1/2 to 1 cup breadcrumbs or fi ne bulgur (crushed wheat)
1 tsp. ground coriander or cumin
1 tsp. dried hot peppers
1 tsp. garlic powder
vegetable oil (for frying)

Method: 

Combine chick-peas with onion. Add parsley, lightly beaten egg and spices.
Mix in blender.

Add breadcrumbs until mixture forms a small ball without sticking to your hands.

Form chick-pea mixture into small balls about the size of a quarter (one inch in diameter).

Flatten patties slightly and fry until golden brown on both sides.

Drain falafel balls on paper towels.

Serve individually with toothpicks as an hors d’oeuvre or as a sandwich filling with chopped tomato, cucumber, radish, lettuce, onion, hummus and/or tehina inside pita bread.

Makes about 24 falafel balls

Beyond Milk And Honey – Traditional Recipies from an Israel Kitchen, Embassy of Israel,
Offi ce of Public Aff airs, Washington, D.C.