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How to Make Best & Easy Falafel at Home

Falafel is a traditional Middle-Eastern “fast-food”. You can find vendors selling fresh falafel recipe at every street corner of countries like Egypt, Syria, Jordan and Israel. This deep fried ball is stocked with ingredients such as chickpeas, Garlic, a lot of herbs and warm spices like cumin & coriander.

The chickpeas are soaked in water (sometimes with baking soda) overnight, then grinded with parsley, coriander, cumin & garlic. The mixture obtained is molded into balls or donut-shaped. It is then deep-fried or can be oven-baked and drizzled with toasted sesame seeds.

These traditional fried vegetarian fritters are often served along with hummus and tahini sauce. As a sandwich, it is stuffed in pita bread with lettuce, sauce and tomatoes. The scrumptious falafel Recipe is also served as an appetizer on a salad.

Falafel is renowned among vegetarians. It is a great source of proteins & soluble fiber that are helpful in controlling blood cholesterol.

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How to Make Best & Easy Falafel at Home?
Falafel Recipe
Prep Time 30 minutes
Cook Time 20 minutes
Passive Time 5 minutes
Prep Time 30 minutes
Cook Time 20 minutes
Passive Time 5 minutes
Falafel Recipe
  1. Soak the chickpeas in a bowl overnight.
    Falafel t1
  2. Drain the chickpeas, put it in pressure cooker or pan and add fresh water.
  3. Allow it to boil.
  4. Put uncooked chickpeas & chopped onions in the bowl of food processor.
    Falafel t2
  5. Add Parsley, Cilantro, Salt, Hot pepper, Garlic and cumin to it.
  6. Process the mixture until blended, but do not pureed.
  7. Sprinkle baking powder, corn flour & besan on the blend.
  8. Put the blend in a bowl and refrigerate for an hour.
  9. Form the chickpeas mixture into balls about the size of walnuts and flatten it slightly.
    Falafel t3
  10. Sprinkle toasted sesame seeds on the balls and press it inside.
  11. Fill the skillet with soybean/vegetable oil to a depth of 2 inches.
  12. Deep Fry the balls until golden brown.
    Falafel t5
  13. Drain the fried balls on paper towels.
    Falafel t6
  14. Serve hot!
Recipe Notes

Contact Chef: Sugandha Mathur



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