Easy falafel recipe | How to make falafel at home
Make falafel using dried chickpeas (garbanzo/kabuli chana). Serve hot with tahini sauce and hummus. You can also serve it in pita bread pockets.
Servings Prep Time
20 balls 10minutes
Cook Time Passive Time
10minutes 8hours
Servings Prep Time
20 balls 10minutes
Cook Time Passive Time
10minutes 8hours
Ingredients
Instructions
  1. Put chickpeas in the jar of food processor (or mixer grinder). Add chopped onion, garlic, parsley, cilantro, cumin seeds, red chili powder, and salt to taste. Start grinding. Initially grind using pulse option so that the contents mix up properly. After few minutes stop to check the consistency. We do not want fine paste.
  2. Add all purpose flour (maida) and baking powder to the chickpeas. Grind once again. When chickpeas are ground with the consistency of very fine grains of chickpeas still visible, stop grinding.
  3. Empty the contents into a mixing bowl. Heat oil in a wok/kadai. Make small balls of chickpea paste, and fry in hot oil. First test with one falafel. If it breaks down in the oil, add some more all purpose flour to the mixture. When the oil becomes hot, reduce the flame to medium. Fry the falafels till the outer crust turns brown and is crunchy.
  4. Take out the falafels on wire gauge or kitchen towel to soak the oil. Serve hot with tahini sauce and hummus along with fresh green salad and pickled vegetables.
Recipe Notes
  • Dry chickpeas expand a lot on soaking. ¬†One cup dry chickpeas expand to become three cups of soaked chickpeas. Take the quantity of chickpeas according to your need, and adjust the quantity of rest of the ingredients accordingly.
  • Roughly ground the chickpeas, and do not make fine paste. Falafel should have grainy consistency.
  • If the balls do not hold together, add some more all purpose flour. It acts as a binding agent.
  • Fry on low to medium flame so that the outer shell of the falafel becomes hard, and the inner core is cooked properly.