Tuesday, February 9, 2016


Falafel is a deep-fried ball or patty made from ground chickpeas, fava beans, or both. This is a traditional Middle Eastern food, commonly served in a pita,Falafel balls may also be eaten alone as a snack. During Ramadan, falafel balls are sometimes eaten as part of the iftar .This has become popular among vegetarians. More people have adopted it as a source of protein. Chickpeas are low in fat and contain no cholesterol, but a considerable amount of fat is absorbed during the frying process. It can be baked to reduce the high fat content associated with frying.
Falafel is typically ball-shaped, but is sometimes made in other shapes, particularly donut-shaped. The inside of falafel may be green (from green herbs such as parsley or green onion),This is commonly accompanied by tahini
  • Chickpeas -1 Cup (Soaked Overnight, Makes Approximately 1 & ½ Cups Soaked Chickpeas)
  • Garlic-3-4 Cloves
  • Spring Onion (Along With The Green)/Onion-1/4 Cup
  • Fresh Coriander-1/2 Cup
  • Cumin Powder-3/4 Teaspoon
  • Coriander Powder-1/2 Teaspoon
  • Black Pepper Powder-1/2 Teaspoon
  •  Red Chilli Flakes or Powder-3/4 Teaspoon
  • Lime Juice-11/2 Tablespoon
  • Baking Powder-1/4 Teaspoon (Optional)
  • Oil-For Frying
  • Salt -To Taste


Soak the chickpeas in water overnight. Drain the soaked chickpeas and pat them dry.

Add all the above ingredients in a food processor/ grinder and grind it (Not into a fine paste). Cool it covered in the refrigerator for few minutes.

Divide the mixture into 10-12 parts and shape them into balls and keep aside.

Heat enough oil in a wok/pan. Fry the falafel on a medium heat until golden and crispy on all sides, flipping turning continuously, strain on a kitchen tissue roll and serve with yogurt dip(mint leaves chutney) or better still the hummus(tahini) (find the recipes here & here, it is simple and quick).

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