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Prep Time  15 min
Cook Time  30 min
Serves  8 people
Neha Pahilwani29th Jun 2016

About Falafel

Falafels are traditionally from the Middle East cuisine. Falafel balls can be savoured with sulaimani tea or any fresh juice. They can be served as a snack or stuffed into pita bread along with lettuce ,hummus and pickled vegetables. The falafels are made using chickpeas or green lentils or fava beans or any combination of these. Falafels are rich in proteins. For a healthier option they can be baked instead of frying.

Ingredients to make Falafel

  • 1 cup chickpeas soaked overnight
  • 1 cup green lentils soaked overnight
  • 1/4 cup chopped fresh parsley
  • 2 teaspoon all purpose flour
  • 1 small chopped onion
  • 5 -6 cloves of garlic- chopped
  • 1 finely chopped green chilli
  • 2 teaspoon cumin powder
  • 1 teaspoon freshly ground coriander powder
  • 1 teaspoon of roasted sesame seeds
  • 1/2 teaspoon cardamom powder
  • 1/4 teaspoon black pepper powder
  • 1/4 teaspoon red chilli powder
  • A pinch of baking soda
  • 1- 2 tablespoons of lemon juice
  • Salt to taste
  • Vegetable oil for frying

How to make Falafel

  1. Drain and rinse the chickpeas and lentils.
  2. Put them in a food processor alongwith chopped onion, garlic, parsley, lemon juice, coriander powder, cumin powder, black pepper powder, red chilli powder and cardamom powder.
  3. Pulse all ingredients till rough and coarse but slightly grainy paste is formed.
  4. Refrigerate for an hour.
  5. Just before frying add baking soda, sesame seeds and salt. Mix well.
  6. Heat oil in a skillet
  7. Meanwhile make lemon sized balls of the falafel mixture and flatten them slightly.
  8. You can use a falafel scoop to shape the falafels.
  9. Once oil is hot, deep- fry the balls over medium heat.
  10. While frying handle the falafel balls delicately.
  11. Once fried drain them on paper towel.
  12. Serve hot with hummus or tahini sauce
  13. Yields around 20 - 25 falafel balls

Reviews for Falafel (1)

Neelam Sharma4 years ago

interesting loved it

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