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Homemade Falafel

Give your taste buds a treat with this crispy, fluffy and rich chickpea Falafel.


Chickpea / Garbanzo beans 1 cup

Onion chopped 1/2 cup

Garlic paste 1 tsp / 2 cloves

Coriander powder 1 tsp

Roasted cumin powder 1 tsp

Baking soda (pinch / 1/8 tsp)

White plain flour 1 tbsp

Black pepper 1 tsp

Salt to taste

Parsley leaves 1/2 cup


  • Soak 1 cup of dried chickpeas in water overnight or for 12-24 hours


  • Wash and drain the chickpeas, make sure to drain them very well

  • Transfer drained chickpeas to a food processor, add chopped onions, garlic paste and freshly chopped parsley ( you can also add coriander leaves if you like)

  • For spices, add ground coriander powder and roasted cumin powder. For better flavors, use fleshly ground spices.

  • Season with salt and freshly ground black pepper

  • Add a small pinch ( 1/8 tsp) of baking soda and 1 tbsp of white plain flour

  • Blend all the ingredients together, halfway through scrape everything from the sides of the processor and blend again. You want to form a finely ground mixture.

  • Transfer to a bowl, cover and refrigerate for 30 mins- 1 hour

  • Form small balls in the shape of a felafel

  • Heat oil in a pan at medium heat, add enough oil to deep fry them. Once the oil is hot, fry the felafel balls for 2 mins (approximately) on each side until browned and crispy.

  • Transfer onto a paper towel to drain excess oil and cool

Felafel tastes best when it is hot and freshly made. Can be served with a quick salsa and yogurt-dill dipping sauce.



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