Servings 24


  • 1 cup dried chickpeas
  • 1/2 cup #1 Fine bulgur wheat
  • 1 large white onion chopped
  • 3 cloves garlic
  • 2-3 tbsp. fresh chopped parsley
  • 2 tbsp. fresh chopped cilantro/coriander
  • 1 large egg
  • 2 tsp. ground cumin
  • 1/4 tsp. ground coriander
  • 1 tsp. paprika
  • 1 tsp. kirmizi biber
  • 1-1/2 tsp. sea salt
  • 1 tsp. dried oregano
  • 1/2 tsp. baking powder optional
  • pinch aof fresh ground black pepper
  • Few drops a few drops red tabasco
  • 2 tbsp. tahini
  • 2 tbsp. bread crumbs or more/optional
  • peanut oil to deep fry


  • The day before, place the chickpeas in a bowl and cover them with water. Leave overnight.
  • The next day, put the bulgur in a bowl and cover with water. Let the bulgur stand in the water for about 15 minutes, then drain very well.
  • Place the chickpeas, onion, cloves, parsley, cilantro, egg, baking powder, tahini and spices in a blender and process until still a little grainy. Transfer the mixture into a bowl and add the bulgur as well as breadcrumbs (you should be able to create balls/if not, add breadcrumbs). Cover the bowl and let rest for about 2 hours in the fridge. Fill a pan with 3 inches of oil and heat. The oil should be about 375 degrees. Deep fry the falafels (5 at a time) until golden brown. Remove from the pan and drain on kitchen paper and serve hot.


The mixture should be blended, not pureed.