The world fell in love with falafel as it did with hummus; Italy is no exception! These patties are inspired by falafel, but easily made at home, and instead of being deep fried they are cooked in just a bit of olive oil.

  Time: 30-40 minutes
  Difficulty: easy
  Serves: 4


  • 2 x 500 g canned chickpeas, drained

  • 2-3 sliced whole wheat rustic bread, preferably stale, broken up into small pieces

  • 3 tablespoons chopped parsley

  • 3 tablespoons chopped coriander leaves (or, if desired, use all parsley)

  • 1 small to medium onion, finely chopped

  • 3-5 cloves garlic, chopped

  • salt and black pepper, added generously

  • 1 tablespoon powdered cumin

  • 2 teaspoons curry powder

  • 1 teaspoon powdered coriander

  • chili flakes as desired

  • sesame seeds, as needed, for coating

  • oil for browning


Puree the chickpeas with the bread, parsley, coriander, onion, and garlic until it forms a chunky paste.

Add the salt, pepper, cumin, curry powder, coriander and chili flakes; mix well.  The mixture should be compact–both dry enough and wet enough to hold together; adjust as necessary, adding a few spoonfuls of couscous, very fine bulgar wheat, or more bread.

Form the mixture into patties, and coat each patty with sesame seeds.

Brown the sesame covered patties in a small amount of oil, in a non stick frying pan until browned, and holding together. Remove to a plate or platter covered with absorbant kitchen paper; leave there a minute or two, then serve.

Serve the felafel patties with tahini sauce, chopped cucumber, tomato, chile sauce, as desired, and accompany by pita, if desired.