Mona lives in Vasilika camp and is a refugee from Aleppo, Syria. After many adventures they managed to reach Greece but now they are stuck in the camp, even though their aim is to reach the more prosperous northern Europe. Due to the low quality of the food provided by the private catering in the camp, she decided to establish with her husband an informal restaurant inside the camp which specializes in falafel-making. He told us that the recipe from the falafel was handed down to her by her mother.

And that’s how it goes:



  • About 2 cups dry chickpeas/garbanzo beans – you must start with dry.
  • 1 small onion, roughly chopped
  • 1/4 cup chopped fresh parsley
  • 3-5 cloves garlic (I prefer roasted)
  • 1 1/2 tbsp flour
  • 1 3/4 tsp salt
  • 2 tsp cumin
  • 1 tsp ground coriander
  • 1/4 tsp black pepper
  • 1/4 tsp cayenne pepper
  • Pinch of ground cardamom
  • Vegetable oil for frying


  •  wp_20161013_15_04_29_pro_liwp_20161013_15_05_19_pro_liwp_20161013_15_12_05_prowp_20161013_15_13_29_pro_li wp_20161013_15_13_52_pro_li 





    Pour the chickpeas into a large bowl and cover them by about 3 inches of cold water. Let them soak overnight. They will double in size as they soak – you will have between 4 and 5 cups of beans after soaking.

    Drain and rinse the garbanzo beans well. Pour them into your food processor along with the chopped onion, garlic cloves, parsley, flour, salt, cumin, ground coriander, black pepper, cayenne pepper, and cardamom.

    Pulse all ingredients together until a rough, coarse meal forms. Scrape the sides of the processor periodically and push the mixture down the sides. Process till the mixture is somewhere between the texture of couscous and a paste. You want the mixture to hold together, and a more paste-like consistency will help with that.

    Once the mixture reaches the desired consistency, pour it out into a bowl and use a fork to stir; this will make the texture more even throughout. Remove any large chickpea chunks that the processor missed.

    Cover the bowl with plastic wrap and refrigerate for 1-2 hours.

    Fry the falafels in batches of 5-6 at a time till golden brown on both sides.

    Once the falafels are fried, remove them from the oil using a slotted spoon.
    Let them drain on paper towels.