Luffle Falafel; Day 21

Well today marks our three-quater point in this culinary adventure around the world.

We are arriving in Egypt, a country shrouded in history and otherwise known as the land of Pyramids, Mummies and hieroglyphics.

The dish of the day is Falafel. These little balls of deliciousness originated from Egypt. They are generally made from chickpeas or fava beans or both and are served in kebabs, pita bread or as part of a meze platter.

Would you believe that these are served at McDonalds in the Middle East – under the original title of McFalafel?

Must of taken them a while to think up that one, huh?

Many dieters love these nutritious protein packed patties as chickpeas are high in protein, low in fat and cheap to buy.

So tonight I will share my falafel recipe for two with you!



Serves 2


1 400g can of chickpeas – ground into a paste
1/2 a red onion
2 cloves of garlic
1/2 cup of parsley
1 tsp of cumin
1 tsp of ground coriander seeds
1 tsp of salt
1/2 tsp of pepper
1 egg
1/3 cup of flour
2 Tbsp of Oil

Dipping Sauce (see my Kofta recipe on day 20)


  1. Finely chop the onions, garlic and parsley.
  2. Add these to a mortar and pestle with the cumin, salt, pepper and coriander seeds.
  3. Grind into a paste.
  4. Add this to the chickpea paste.
  5. Crack the egg over the mixture and stir to combine. Add the oil.
  6. Sprinkle half the flour into the mixture and stir briefly to combine.
  7. Keep adding the flour and even some more, until the mixture starts to resemble a wet bread dough.
  8. With floured hands, roll the mixture into balls and place on a plate.
  9. Refrigerate for half an hour.
  10. Then cook in a medium hot pan for 4 minutes per side.
  11. Serve with the dipping sauce.

And that’s falafel.

Thus ends our week in the Middle East!

It certainly has been an exciting and very tiring one. Hope to see you back for our culinary adventures in Europe next week!

– Ginga Musings.

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