Crispy, herb-flecked chickpea fritters fried to a deep golden crust with a vivid green, moist interior. Jordanian falafel is a daily staple served in warm pita with tahini, pickles, and fresh vegetables.
Nutrition & Info
Allergen Warnings
Equipment Needed
Presentation Guide
Vessel: pita wrap or plate
Garnishes: pickled turnips, fresh mint
Accompaniments: tahini sauce, pickled vegetables, tomato-cucumber salad
Instructions
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1
Soak dried chickpeas overnight in plenty of water. Drain thoroughly. Never use canned chickpeas as they are too soft and the falafel will fall apart.
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2
Process soaked chickpeas, onion, parsley, cilantro, garlic, cumin, coriander, cayenne, and salt in a food processor until finely ground but not a paste.
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3
Transfer mixture to a bowl, add baking powder, and mix well. Refrigerate for 30 minutes to firm up the mixture for easier shaping.
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4
Form mixture into small patties or balls about 4cm wide. Roll each one lightly in sesame seeds for an extra crunchy coating.
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5
Heat oil to 175C. Fry falafel in batches for 3-4 minutes, turning once, until deeply golden brown and crispy on all sides. Drain on paper towels.
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6
Serve immediately in warm pita bread with tahini sauce, sliced tomatoes, cucumbers, pickled turnips, and a drizzle of hot sauce.
Did You Know?
Jordanian falafel shops are judged by the color of their fritters — the ideal is a deep bronze exterior that cracks to reveal a bright green interior.
Chef's Notes
Equipment Tips
- food processor
- deep fryer or heavy pot
- slotted spoon
Garnishing
pickled turnips, fresh mint
Accompaniments
tahini sauce, pickled vegetables, tomato-cucumber salad
The Story Behind Falafel
Falafel is deeply embedded in Jordanian daily life, served at countless street carts and small shops from Amman to Aqaba. While the origins of falafel are debated across the region, in Jordan it has become an essential part of the national food identity. Jordanian-style falafel tends to be made exclusively from chickpeas, unlike the fava bean versions found in Egypt. The morning falafel sandwich wrapped in fresh taboon bread is a ritual for millions of Jordanians starting their day.
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