Falafel di Ceci

Chickpea falafel

Average About 8 hours 2 serves
90 minutes

60' in the pot


Chickpea falafel

Falafel Ingredients:

  • 100 g Monte Castello Chickpeas;
  • 2 cloves of garlic;
  • 1 onion;
  • 2 sprigs of parsley;
  • Cumin powder to taste;
  • Coriander powder to taste;
  • Paprika powder to taste;
  • Nutmeg to taste;
  • Extra virgin olive oil to taste;
  • Frying oil;
  • Salt to taste;
  • Pepper to taste;



    Soak the Monte Castello chickpeas in a bowl with cold water for about 8 hours. Bring a pot of salted water to a boil and cook the chickpeas for about 60 minutes, 30 minutes if using a pressure cooker. Once cooked, drain the chickpeas and transfer them to the blender with 2 peeled garlic cloves, the onion cut into pieces, the parsley leaves, a pinch of cumin and one of paprika, a teaspoon of coriander, a teaspoon of grated nutmeg, salt and pepper to taste. Blend while pouring extra virgin olive oil. When you have obtained a fairly smooth mixture, work it trying to obtain balls as large as walnuts and arrange them on a tray with baking paper. It is then necessary that the balls rest in the fridge for about two hours. Heat abundant frying oil in a high-sided pan and fry the prepared meatballs for 2 or 3 minutes. Drain them in a tray with kitchen paper and serve hot with the prepared sauce.

    Chickpea sauce

    Sauce Ingredients:

    • 1 eggplant;
    • 50 g tahina;
    • 1 clove of garlic;
    • ½ lemon;
    • Paprika powder to taste;
    • Extra virgin olive oil to taste;
    • Salt to taste;
    • Pepper to taste;

    Small reminder

    Always remember to wash the products and make a visual check before cooking them! Our selection and cleaning systems are equipped with all the machinery and technologies necessary to ensure a product free of impurities, but with a pinch of extra attention and a quick inspection of the contents you will have ensured an even more engaging and exciting culinary experience!


    For a lighter dish, you can bake the Falafel in the oven. After composing the meatballs, let them rest in the fridge for about 20 minutes. Bake them in a convection oven at 180 ° for about 35-40 minutes. Remove from the oven and enjoy with the prepared sauce.

    Enjoy your meal!


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