Curry Falafel
Mix your Israeli taste buds with your Indian taste buds for this delicious recipe combining falafel flavors with curry flavors from India. Serve it in pita bread or just by itself for, what promises to be, a great culinary adventure. The best part – falafel is always strictly vegetarian and Pareve, so you can serve it with any meal. For Israeli spices to add to your falafel, click here.


·         2 cups dried chickpeas
·         1 onion chopped
·         4-5 cloves of garlic
·         1 bunch fresh cilantro/coriander leaves
·         1 tsp red chili powder
·         1 tbsp cumin powder
·         1 tsp coriander powder
·         1/4 tsp freshly ground black pepper
·         oil for deep frying
·         salt


Soak the dried chickpeas in about 6 cups of water and keep it overnight or for about 10-12 hours. Drain the chickpeas and dry them well. Now grind it in a food processor along with the chopped onion, garlic and fresh Cilantro. Add the dry spices- red chili powder, cumin powder, coriander powder, black pepper and salt. Mix it well. 

Heat oil in a thick bottomed pan. Take about 2 tablespoons of the falafel mixture onto your palm and shape into balls. Some like to flatten it a bit and make into patties. Now carefully drop the falafel balls into the oil and cook for 1-2 minutes until golden brown. Drain on paper towels. This recipe makes 30 falafel balls. 

To serve: Place 3-4 falafel balls in a pita bread pocket. Add some lettuce, chopped tomatoes and cucumber. Add some pickled jalapenos. Drizzle some Tahini sauce and enjoy. 

For exclusive content on other kosher foods from Israel, click here.