Recipes
Dukkah Falafel
Serves 4
| Prep Time: 10 mins
| Cook Time: 20 mins
| Total Time: 30 mins
You may need: Egyptian Dukkah
Discover The Recipe
Dukkah isn’t just some run-of-the-mill spice mix, it’s a cornerstone of Egyptian cuisine, the kind of thing you find scattered across tables in Cairo’s bustling alley restaurants and home dinner tables. It’s a gritty, aromatic blend that takes you straight to the heart of North Africa, combining roasted nuts, herbs, and spices in a way that’s both comforting and complex. Traditionally pounded with a mortar and pestle, Dukkah is as much about texture as it is about flavor—crunchy, nutty, and with just the right kick. Now, take that essence and slap it on a falafel. We’re talking about Dukkah Falafel that’s anything but ordinary.
Our take on this Egyptian staple uses a Dukkah blend crafted without nuts—so you can mix in your choice of crushed nuts or go pure spice. Imagine chickpeas mashed with garlic, onions, and that punchy Dukkah, then shallow-fried to perfection. The result? Crispy on the outside, tender on the inside, with layers of earthy, spicy goodness that hit you in waves. This isn’t your average falafel. Serve it up in a wrap, throw it on a salad, or just eat it straight out of the pan. Either way, it’s a full-on flavor bomb that’ll transport you to the backstreets of Cairo, where food is as much about the experience as it is about the taste. So, get in the kitchen and bring a little bit of Egypt to your table—no passport required.
Ingredients
1 cup dried chickpeas, soaked overnight (don't use canned chickpeas)
½ cup roughly chopped onion
1 cup roughly chopped parsley, about one large bunch
1 cup roughly chopped cilantro, about one large bunch
1 small chile pepper, serrano or jalapeno pepper
3 garlic cloves, minced
2 tsp Piquant Post Egyptian Dukkah + more to sprinkle on top
1 teaspoon salt
¼ teaspoon black pepper
2 tablespoons chickpea flour (or other flour)
½ teaspoon baking soda
oil for frying
Notes
Store cooked falafel in an airtight container in the fridge for up to 4 days.
Uncooked falafel can be frozen on a baking sheet and then transferred to a bag. Cook from frozen or thaw in the fridge before cooking.
Reheat in the oven at 350°F (175°C) for 10-15 minutes or in an air fryer for a few minutes until heated through.
Instructions
After soaking the chickpeas overnight, drain and rinse well. Add the chickpeas, onion, parsley, cilantro, chili pepper, garlic, Egyptian Dukkah, salt and pepper to a food processor. Process until mostly smooth.
Transfer the mixture to a mixing bowl. Mix in the chickpea flour and baking soda by hand. Adjust seasoning to taste.
Heat some oil in a non-stick skillet until shimmering over medium low heat. Form the falafel into desired patties size and place in pan. Fry until crispy on both sides, or about 3 minutes on each side. Sprinkle with some more Egyptian Dukkah after removing them from the pan. Allow to rest on a clean paper towel before serving.
Serve with lemon tahini sauce, lemon slices and cilantro for garnish.
Alternatives & Substitutions
Fresh dill or mint can add a different herbaceous note.
Adding a bit of lemon or lime zest can brighten the flavor.
Use fava beans or a mix of chickpeas and fava beans for a traditional Egyptian ta'ameya. Lentils can also be used for a different flavor profile.
Looking for more great Egyptian Dukkah recipes? Try our Flatbread Pizza with Carrots, Dukkah Spiced Lamb Chops, or our vegan Dukkah Cauliflower Steaks!
Be sure to leave comments and feedback on your meals and experiments in the comments for others to read.
Post pictures of your masterpiece meal on social media and tag us. We repost!
Dukkah Falafel
Serves
4
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
Piquant Post spice you'll need: Egyptian Dukkah
Ingredients
1 cup dried chickpeas, soaked overnight (don't use canned chickpeas)
½ cup roughly chopped onion
1 cup roughly chopped parsley, about one large bunch
1 cup roughly chopped cilantro, about one large bunch
1 small chile pepper, serrano or jalapeno pepper
3 garlic cloves, minced
2 tsp Piquant Post Egyptian Dukkah + more to sprinkle on top
1 teaspoon salt
¼ teaspoon black pepper
2 tablespoons chickpea flour (or other flour)
½ teaspoon baking soda
oil for frying
Instructions
After soaking the chickpeas overnight, drain and rinse well. Add the chickpeas, onion, parsley, cilantro, chili pepper, garlic, Egyptian Dukkah, salt and pepper to a food processor. Process until mostly smooth.
Transfer the mixture to a mixing bowl. Mix in the chickpea flour and baking soda by hand. Adjust seasoning to taste.
Heat some oil in a non-stick skillet until shimmering over medium low heat. Form the falafel into desired patties size and place in pan. Fry until crispy on both sides, or about 3 minutes on each side. Sprinkle with some more Egyptian Dukkah after removing them from the pan. Allow to rest on a clean paper towel before serving.
Serve with lemon tahini sauce, lemon slices and cilantro for garnish.
Notes
Store cooked falafel in an airtight container in the fridge for up to 4 days.
Uncooked falafel can be frozen on a baking sheet and then transferred to a bag. Cook from frozen or thaw in the fridge before cooking.
Reheat in the oven at 350°F (175°C) for 10-15 minutes or in an air fryer for a few minutes until heated through.
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