Firecracker Falafel

Egyptian Firecracker Falafel

This Firecracker Falafel recipe contains two recipes, for falafel and kefta. Choose pouch [2] instead of pouch [1] to make it Firecracker with the surprising taste experience of popping coriander seeds, and/or your amount of red chili from pouch [3].
Cuisine Egyptian
Servings 3


  • 1 can garbanzo beans rinsed (for falafel)
  • 1 lb ground beef or lamb for kefta
  • 0.5 cup parsley finely chopped
  • 1 lb Fresh salad chopped
  • (e.g. romaine lettuce tomatoes,
  • cucumbers onions)
  • 6-8 pita breads
  • 1 cup yogurt
  • 1 tsp baking powder for falafel
  • 1 tbsp flour for kefta
  • 1 small onion finely chopped
  • 2 cloves garlic grated
  • 1 tbsp lemon juice
  • oil
  • salt

Optional - for the sauce -

  • fresh mint finely chopped
  • garlic grated

Culinary Spice Kit

  • [1] Coriander, cumin
  • [2] Coriander and cumin seeds
  • [3] Red chili flakes


Step 1 (for Falafel)

  • In a BOWL, mash beans, onion, garlic, parsley with a potato masher or blender.
  • Add baking powder, salt (1 tsp recommended), Firecracker [1] OR [2] spices, and Firecracker [3] spices to taste. Mix well.
  • Cover and let cool in fridge for 1 hour.

Step 1 (for Kefta)

  • In a BOWL, add meat, onion, garlic, parsley, flour, salt to taste (1 tsp recommended), Firecracker [1] OR [2] spices, and Firecracker [3] spices to taste. Mix well.

Step 2 (for both)

  • Form round flat patties in the size of a half hamburger.
  • In a PAN, heat 1 inch of oil over high heat.
  • Add as many patties as fit in your pan. Be careful not to crowd the pan.
  • Fry patties for about 5 minutes until they turn brown on both sides, turning midway.


  • For the sauce mix yogurt, lemon juice, 1 tsp oil, and salt to taste.
  • Optionally, add fresh mint and/ or garlic to taste.


  • Serve in pita bread with fresh salad.
  • Enjoy!