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Falafels – le “polpette” della cucina araba!in italiano

Falafels in one of those things that you see a lot growing up in London.

When you spot a Kebab shop, they usually have Falafels as well, so it happens that you end up trying them out. And it is a very nice surprise! Of course I usually reccomend to buy them from a local shop and not one in a very touristic area, buy them freshly made.

The original recipe calls for chickpeas and a lot of parsley, plu garlic.

There are, although, many variations, this is one of them. Falafel is a traditionally Arab food, and in its original recipe they are a very good vegan option,  great source of protein. I had my Falafels with some Naan Bread, please see my recipe for Naan Bread and enjoy your dinner!


for about 13 Falafels


  • 200g canned chickpeas, drained
  • 100g sliced and chopped onion
  • 150g of breadcrumbs
  • 100g of steamed broccoli
  • salt & pepper
  • 1 clove of garlic
  • vegetable oil

Tzatziky sauce

  • 80g fresh cucumber
  • 125g greek yogurt
  • 1 clove of garlic
  • 1 tb of lemon juice
  • salt and pepper



  • In your food processor put all the ingredients listed for “Falafels”.
  • Process until you get a nice mixture, slightly grainy is fine.
  • Now take the mixture and form a ball with your hand, bis as a gold ball, more or less.
  • Roll it into the breadcrumbs
  • Place it on a tray and slighty press this “ball” with your fingers.
  • Make all the remains Falafels.
  • Pre-heat a frying pan

Tzatziky sauce

  • Again, in the food processor put all the ingredients listed for “Tzatziky Sauce”.
  • Process untill you get a nice smooth sauce.


When frying pan is hot, pour in some oil, not too much, about 4/5 tablespoons.

Put the Falafels onto the hot oil and cook them for 2-3 minutes each side, until they get a nice brown crust

Serve hot with the sauce and with nice warm Naan bread, follow my recipe for Naan Bread! – Your Asian dinner is served 🙂