• 1 cup (of tea) of raw chickpeas (or about 2 cups of cooked chickpeas)
  • 1/2 cup (of tea) of chopped onion
  • 2 minced garlic cloves
  • 1 cup (of tea) of chopped green chives (parsley and chives)
  • 1 teaspoon ground black pepper with cumin
  • 1 teaspoon of salt
  • 2 tablespoons of olive oil
  • 1/3 cup cornstarch or wheat flour
  • About 2 and a half cups of vegetable oil for frying
  • Optional: Flatbread
  • Optional: Lettuce
  • Optional: Vinaigrette
  • Optional: Tahini Sauce


  • Step 1: In a bowl, place the raw chickpeas and 3 cups of water, let it rest for 8 hours

  • Step 2: Drain and place in a pressure cooker, along with 4 cups of water. Leave to cook for 20 minutes until it starts to sizzle

  • Step 3: In a food processor, place the drained chickpeas and blend until they are finely ground, then place them in a bowl

  • Step 4: Again in the processor, put the chopped onion, the garlic cloves, the green smell, the pepper with cumin, the salt and the oil. Blend everything until it turns into a paste and mix it with the chickpeas

  • Step 5: Add the wheat flour or cornstarch and mix until uniform, cover with plastic and refrigerate for 30 minutes

  • Step 6: Heat the oil to fry the dumplings

  • Step 7: Grease your hands with a thread of oil and shape the dumplings into a flat shape, fry them in hot oil and place them on paper towels to drain excess oil

  • Step 8: Optional: Serve with flatbread, lettuce, vinaigrette and tahini sauce


  • 1: To find out if the oil is at the correct temperature, just put a matchstick in it. When it lights up, it's ready to start frying

  • 2: You can serve with pita bread, lettuce, vinaigrette and tahini sauce

  • 3: You can season your falafel with mint, cilantro, lemon. Be careful not to get too wet, as it will need more flour to dry