Go Back
Persian Falafel -Termeh Travel
Print Recipe
5 from 1 vote

Persian Falafel

For Iranians, especially the people of the south, Falafel is more than merely food. This delightful vegan street food has intertwined with Iran’s southern culture and turned into something extraordinary. Falafel is the link that connects Iran to the Meditrainan countries and shares culture with them. 
Prep Time1 hr
Cook Time30 mins
Total Time1 hr 30 mins
Course: Main Course
Cuisine: Persian
Keyword: Falafel, how to make falafel, Persian Falafel
Servings: 2
Calories: 333kcal
Author: solmaz haghighat


  • 450 gr Chickpeas
  • 3 Garlic Cloves
  • 1 tsb Cumin powder
  • 1 tbsp  Dried Parsley
  • ½ tbsp Coriander seeds
  • 1 cup Vegetable oil
  • Chilli paper As much as you want
  • Salt As much as you want


  • First of all, soak your chickpeas at least over a night with cool water and change the water every 6-7 hours. 
  • You can use a meat grinder to grind chickpeas or simply use a food processor to get a smooth chickpea paste. Then, add grated garlic and your spices to the paste and mix it well. If you think your mixture will lose its shape while frying it, you can add a baked potato or a tablespoon of flour to it. 
  • take a spoon of your Falafel Paste and make a ball out of it in your hand. You need to press it a little to make it look like a thick coin. Make your hands wet every once in a while to make the process easier. 
  • Let your oil reach boiling temperature in a small deep pan and then drown the Falafel balls in the oil and wait about 3 minutes to see the golden color of the Falafel shine
  • Get the extra oil with a tissue. Use a Persian flatbread and put sliced fresh vegetables such as tomato and onion in it. You should add some pickles, lettuce and pour some delicious special sauce, then wrap and roll your bread.