Persian cooking: recipes · Snacks, sides & street food

Falafel-e Abadani فلافل آبادانی

Crisp chickpea balls Abadan-style, in bread with tomato, pickles and hot sauce.

⏱ 45 min · vegetarian

Ingredients

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  • 450 g chickpeas (soaked overnight)
  • 1½ onions
  • 4½ garlic cloves
  • 1½ bunch fresh coriander
  • 1½ tsp cumin
  • 1½ tsp chilli flakes or hot paprika
  • 1½ tsp baking powder
  • 750 ml oil
  • 6 flatbread (lavash, sangak or barbari)
  • salt (to taste)

Method

  1. Finely blitz the soaked (not cooked) chickpeas with the onion, garlic, coriander, cumin, chilli and salt.
  2. Mix in the baking powder and rest for 30 minutes.
  3. Shape small flat balls and deep-fry in hot oil until crisp.
  4. Serve in bread with tomatoes, pickles and hot sauce.