Chefs' Recipes

Watch: Michael Rantissi makes falafel

Not too stodgy, filled with bright green herbs, and hot from the pan – this is falafel, the Rantissi way. The Kepos Street Kitchen executive chef shows how it's done.
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Don’t mention falafel packet mixes to Michael Rantissi. The chef-owner of Sydney’s Kepos Street Kitchen believes only in making these crisp green patties from scratch, served hot from the fryer and stuffed generously into pita with salad, hummus, tahini and pickles. There’s nothing better.

Camera operator: Rachael Finch

Want Michael’s hummus recipe?


200 gm dried chickpeas

100 gm dried split fava beans (broad beans)

3 garlic cloves

1 onion

2 bunches flat-leaf parsley

1 bunch coriander

1 tbsp ground cumin

1 tbsp ground coriander seeds

2 tbsp sesame seeds

1 tsp baking powder

Vegetable oil, for deep frying

Pita, hummus, tahini, pickles and spring onion, to serve

Chopped salad

1 tomato

1 Lebanese cucumber

½ bunch flat-leaf parsley

½ lemon

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How to make hummus, step by step

How to make hummus

They say hummus takes mere minutes to make but years to perfect. Get the jump on it with these hard-won tips from Kepos & Co’s Michael Rantissi.