Cypriot falafel with chickpeas

26 Φεβρουαρίου 2013
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Nutritional value

  • Calories:

    per serving


  • ½ pound peas (skinned)
  • 1 onion
  • ½ bunch fresh parsle
  • 1 clove of garlic
  • 1 teaspoon cumin
  • 1 teaspoon coriander
  • 2 tablespoons flour
  • Salt and freshly ground pepper


Soak the chickpeas on the previous night into cold water.

On the following day drain them off and pass them through the vegetables mill, until they become mincemeat. Then put them in a bowl.

Finely chop the onion and add the chickpeas. Place the garlic, the chopped parsley, the cumin, the coriander, the flour and finally salt and pepper. Knead the mixture well and mold to take oblong forms.

Then dust some flour and fry them in hot oil for 6-7 minutes until browned.

Serve warm as a main dish or as an appetizer.


Cyprus is a place where someone can taste falafel with chickpeas. You can enjoy its taste during the whole year as for its nutritional basis, but is particularly suggested during fasting periods. Can be accompanied or with yogurt either with tahini on fasting days.