Quirky Foodster
  1. Back

Street Food

Falafel Ardani

★ ★ ★ ★ ★ (0)
20 min
Prep
15 min
Cook

Ingredients

  • 200 g (1 cup) dried chickpeas, soaked overnight (7 oz)
  • 100 g (1/2 cup) dried split fava beans, soaked overnight (3.5 oz)
  • 1 onion, roughly chopped
  • 4 garlic cloves
  • 1 bunch parsley
  • 1 bunch coriander (cilantro)
  • 1 tsp ground cumin
  • 1 tsp ground coriander seed
  • 1/2 tsp baking powder
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1 litre (4.25 cups) vegetable oil, for deep-frying (34 fl oz)
  • Sesame seeds, for coating (optional)

Method

  1. Drain the soaked chickpeas and fava beans well and pat dry.
  2. Pulse them in a food processor with the onion, garlic, parsley and coriander until finely ground but not pureed to a paste.
  3. Add the cumin, ground coriander seed, salt and pepper, and pulse briefly to combine.
  4. Chill the mixture for 30 minutes, then stir in the baking powder just before frying.
  5. Shape into small patties or balls, pressing sesame seeds onto the outside if desired.
  6. Heat the oil to 175°C (350°F) and fry the falafel in batches for 3-4 minutes until deep golden brown and crisp.
  7. Drain on paper towels and serve hot, tucked into flatbread with salad, pickles and tahini sauce.

Introduction: Falafel is sold from countless small stands across downtown Amman, fried fresh to order and tucked into shrak or khubz with pickles, tahini sauce and salad.

Cultural Background: Falafel is sold from countless small stands across downtown Amman, fried fresh to order and tucked into shrak or khubz with pickles, tahini sauce and salad. While the dish is shared across the wider Levant, the Jordanian street version is typically made from a broad bean and chickpea blend, distinguishing it from purely chickpea-based versions elsewhere.

Tips: Never use canned chickpeas for falafel – the mixture will be too wet and fall apart in the oil. Dried, soaked pulses are essential for the right texture.

Variations: A chickpea-only version omits the fava beans entirely for a firmer, less traditional Jordanian texture. Some stalls add a pinch of chilli for heat.

Storage: Refrigerate uncooked shaped patties for up to 1 day, or freeze for up to 1 month; fry from frozen, adding a minute or two to the cooking time.

Reheating: Reheat cooked falafel in a hot oven at 200°C (400°F) for 6-8 minutes to restore crispness; avoid microwaving as it turns them soggy.

FAQs:

Q: Why does my falafel fall apart while frying?

A: This is usually caused by using canned chickpeas or an overly wet mixture – dried, well-drained pulses are key.

Q: Can I bake falafel instead of frying?

A: Yes, though the texture will be drier; brush with oil and bake at 220°C (425°F) for 20-25 minutes, flipping halfway.

© Arscale 2026