Have you ever tried felafel? Would you like to try making them homemade? The right mix of spices is essential to achieve the unmistakable taste of these delicious chickpea patties. Let's see together which ones are most suitable.

Let's start with a brief introduction for those who have never tried them, as mentioned at the beginning, felafel are delicious chickpea-based meatballs with a spicy flavour. Their recipe has ancient origins, it would seem that the dish originated in Egypt (although this hypothesis has not yet been confirmed), but it is widespread throughout North Africa, the Middle East.... and loved all over the world.
The recipe lends itself to several variations, but we will try to remain as faithful to the original as possible. Before moving on to the list of spices and herbs needed, let us start with the base of our dish, the chickpeas. Everyday life often leaves us with little time to experiment in the kitchen, and using ready-made products can make things easier, but if you can get organised and carve out a few minutes to soak them 24 hours in advance, the ideal choice for making felafel is to use dried chickpeas rather than the pre-cooked ones in jars. You will need about 250 g.

Which herbs and spices should be used in felafel?

Let's start with the aromatic herbs before moving on to the spice mix: garlic, onion, fresh parsley and, if you wish, cilantro (be careful with the dose, max 20g of cilantro and 25g of parsley, with the suggested dose of chickpeas).
As for spices, you will need: black pepper, cayenne pepper, cumin, coriander and a pinch of cardamom to flavour your felafel.
Many recommend adding a tablespoon of baking soda to the mixture to make your patties more ‘airy’.
If you like the taste, you can also add sesame seeds.
For the amounts and procedure, you can refer to the recipe on Toriavey.com or Maureenabood.com, both dedicated to Mediterranean recipes.

Felafals are also suitable for those on a vegetarian or vegan diet and can also be prepared in an air fryer for those who prefer ‘light’ cooking. They can be accompanied by muhammara, babaganoush or other sauces to your liking.