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Prep Time
15 mins
Cook Time
20 mins
Total Time
35 mins
Refrigeration time: 2-4 hours Yields: 24 falafels
Author: Teena Agnel
  • 1 cup dried chickpeas
  • 1 medium onion roughly chopped (about 1/2 cup)
  • 1 teaspoon red chilly powder
  • 1 teaspoon cumin powder
  • 4-5 cloves garlic
  • 1/2 cup cilantro/coriander leaves
  • 1 teaspoon salt or to taste
  • 4 tablespoons flour
  • sesame seeds for coating optional
  1. Wash and soak chickpeas in cold water overnight or for 6-8 hours.
  2. Once the chickpeas almost doubles in size, Wash and drain well and add this to the food processor or mixer.
  3. Add onion + chilly powder + cumin powder + garlic + cilantro leaves + salt + flour and process until everything is coarsely ground.
  4. Take a small mixture in your hand and try to roll it. It should retain its shape and not fall apart.
  5. Transfer into a bowl and using fork, fluff up the mixture. Cover and refrigerate for 2-4 hours.
  6. Shape it into small balls and deep fry on medium high heat till the falafel is brown, about 2-3 minutes on each side.
Recipe Notes

you can add 1 teaspoon of baking soda mixed with 1 tablespoon of water to the mixture after it has been refrigerated and before rolling into balls.

Fluffing up the mixture with spoon before rolling into balls yields a lighter texture too.

I tried both the methods and did not find significant difference.

If the mixture doesn't hold shape, add more flour, a tablespoon at a time.

I used small cloves of garlic. Garlic can be overpowering so use accordingly. Once you are done mixing, fry a small rounded portion. Taste and adjust the flavor accordingly.

1 cup of dried chickpeas when soaked yields about 2 and 1/2 cups of soaked beans.
Canned chickpeas doesn't yield the same result as dried chickpeas.

I liked the variations of falafel and trouble shooting tips on toriavey.com.