Jerusalem Falafel Recipe

by Nettie | Jan 18, 2023 | Recipes

Hands down, no other place compares to the Palestinian falafel found in the markets and street vendors of East Jerusalem.

The key to the unique flavor of Jerusalem Palestinian falafel is the addition of spices like cumin and sumac, as well as the use of chickpeas instead of fava beans, like they use elsewhere in the Middle East. The mixture is then formed into small balls and deep-fried to perfection.

One of my favorite spots to grab authentic Palestinian falafel is at the bottom of the stairs when coming into Damascus Gate in the Muslim Quarter of the Old City. The vendor has been there for decades and greets every customer like an old friend. Of course, they use a special technique of frying the falafel by using a dome-shaped scoop, which allows for even cooking and a crispy exterior. Not to mention, it’s made fresh each time!

If you’re unable to make it to Jerusalem, I’ve included a recipe below for you to make your own Jerusalem Palestinian falafel at home.

Jerusalem Palestinian Falafel Recipe:

Ingredients:

• 1 cup dried chickpeas
• 1/4 cup chopped parsley
• 1/4 cup chopped cilantro
• 1 small onion, chopped
• 3 cloves garlic, minced
• 2 tsp ground cumin
• 1 tsp ground coriander
• 1 tsp ground sumac
• 1 tsp salt
• 1/4 tsp black pepper
• Oil for frying

Instructions:

1. Soak the chickpeas in water overnight.
2. Drain and rinse the chickpeas, then add them to a food processor with the parsley, cilantro, onion, garlic, cumin, coriander, sumac, salt, and pepper. Pulse until the mixture is well combined but still slightly chunky.
3. Form the mixture into small balls or patties.
4. Heat oil in a deep fryer or large pot to 350°F.
5. Carefully add the falafel to the hot oil and fry for 3-5 minutes, or until golden brown.
6. Drain on a paper towel-lined plate.
7. Serve the falafel in pita bread with tahini, tomatoes, and cucumber.

Enjoy these falafel balls with hummus and tahini, and don’t forget to sprinkle some sumac on top for that authentic Jerusalem flavor.

Jerusalem Hummus Recipe

by Nettie | Jan 16, 2023 | Recipes

As an amateur chef, I am always trying to create authentic Jerusalem-style Palestinian recipes, and who doesn’t love hummus?! So, after a ton of trial and error, I want to share my version of this recipe with all of you so you can experience the same joy I did.

This recipe is simple, yet delicious, and it’s perfect for those who love the taste of chickpeas and tahini. The secret to this recipe is the addition of Jerusalem-style spices, which gives it a unique and irresistible taste.

Ingredients:

• 1 lb dried chickpeas
• 1/4 cup tahini
• 1/4 cup fresh lemon juice
• 2 cloves of garlic, minced
• 2 tbsp olive oil
• 1 tsp ground cumin
• 1/2 tsp ground coriander
• Salt and pepper, to taste

Instructions:

1. Soak the chickpeas in water overnight. Drain and rinse the chickpeas.
2. Add the chickpeas to a large pot and cover them with water. Bring to a boil and then reduce the heat and let them simmer for about an hour, or until they are very soft.
3. Drain the chickpeas and reserve the cooking liquid.
4. In a food processor, combine the chickpeas, tahini, lemon juice, garlic, olive oil, cumin, coriander, salt, and pepper. Process until smooth.
5. If the hummus is too thick, add some of the reserved cooking liquid, a little at a time, until it reaches the desired consistency.
6. Taste and adjust the seasoning as needed.
7. Serve the hummus with warm pita bread and garnish with olive oil and parsley.

This recipe will yield about 4 servings. You can serve it as a side dish or as the main event! If you play around with the recipe and make it your own – great, just make sure you don’t call it hummus if you take out the chickpeas!

A typical late breakfast in a Palestinian home consists of hummus, yogurt, chopped fresh vegetables, and a proper dousing of olive oil and zaatar.

Jerusalem hummus is a delicious and classic dish. The addition of cumin and coriander in this hummus recipe gives it a warm and earthy flavor that is sure to please your taste buds. I hope you enjoy this recipe as much as I do. Happy cooking!