From Vegetarian: The Best-Ever Recipe Collection, by Linda Fraser


 Serves 4


  • 14 oz can chickpeas, drained
  • 6 scallions, finely chopped
  • 1 egg
  • ½ tsp ground turmeric
  • 1 garlic clove or scape, chopped
  • 1 tsp ground cumin
  • 4 TB chopped cilantro
  • oil for deep-frying
  • 1 small fresh red chile, seeded and finely chopped
  • 3 TB mayonnaise
  • salt and black pepper
  • sprig of cilantro, to garnish


  1. Put the chickpeas in a food processor or blender. Add the scallions and process to a smooth puree. Add the egg, ground turmeric, garlic, cumin and about 1 TB of the chopped cilantro. Process briefly to mix, then season with salt and pepper.
  2. Work with clean, wet hands, shape the chickpea mixture into 16 small balls.
  3. Heat the oil for deep-frying to 350° , or until a cube of bread added to the oil browns in 30-45 seconds. Deep-fry the falafel in batches for 2-3 minutes, or until golden. Drain the falafel on paper towels. Place in a serving bowl and keep warm.
  4. Stir the remaining chopped cilantro and the chile into the mayonnaise. Garnish with the cilantro sprig and serve alongside the falafel.


NOTE: For busy cooks, packaged falafel mix is also available in most grocery stores.


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