falafel recipe

falafel recipe with detailed step by step photos. falafel is a delicious middle eastern fried snack made with chickpeas or fava beans. this falafel recipe shows you how to make falafel with dried chickpeas.

this method of making falafel recipe is the traditional method, where dried raw chickpeas are used. the chickpeas are soaked in water overnight or for 8 to 9 hours. then later they are ground coarsely. the coarsely ground chickpea mixture is then shaped into balls or patties and deep fried. though you can even shallow fry or bake falafels. falafels made with the traditional method, gives you one of the best falafel.

falafel is a favorite snack at home. so i do make these on occasions. some times i just serve them plain with a side dip or chutney and at times as a stuffing in pita bread or sandwiches.

there are two ways i make falafel:

  • one is with raw dried chickpeas. this method is similar to the way we make dal vadas.
  • and the second method is with cooked chickpeas or canned chickpeas.

both ways the falafel taste good. but when making with cooked or canned chickpeas – one has to be careful, as the falafels can break while frying in oil, if less amount of binding ingredient is added. i have already shared the second method on making falafels with cooked chickpeas. you can also check this vegan falafel recipe which is made with fresh herbs.

falafels can be served plain as snack with a dip or chutney. you can also serve them stuffed in pita bread, buns, sandwich, burger or in a wrap or roll with tahini, hummus and pickled veggies or mix grated veggies.

falafel recipe below:

falafel recipe
4.46 from 11 votes
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falafel recipe | best falafel recipe

falafel is a middle eastern fried snack made with chickpeas or fava beans. the recipe posted here shows how to make falafel with dried chickpeas, which have been soaked and then ground. falafels made with the traditional method gives you one of the best falafel. 

course snacks
cuisine middle eastern, world
prep time 8 hours
cook time 30 minutes
total time 8 hours 30 minutes
servings 3
calories per serving 313 kcal
author dassana amit

ingredients (1 cup = 250 ml)

  • 1 cup dried white chickpeas (kabuli chana or safed chana or chole) or 200 grams dried white chickpeas
  • 1 small onion, chopped or ¼ cup chopped onions
  • 1 teaspoon chopped garlic (lahsun)
  • 3 tablespoon chopped coriander leaves (dhania patta) or 3 tablespoon chopped parsley or 2 tablespoon chopped mint leaves
  • ½ teaspoon red chili powder (lal mirch powder) or cayenne pepper
  • 1 teaspoon coriander powder (dhania powder)
  • 1 teaspoon cumin powder (jeera powder)
  • ¼ teaspoon black pepper or ½ tsp crushed black pepper or pepper powder
  • 1 tablespoon all purpose flour (maida) or add as required
  • salt as required
  • oil for deep frying, as required

how to make recipe?

soaking chickpeas:

  1. rinse 1 cup chickpeas for a couple of times in water. then soak the chickpeas in enough water overnight or for 8 to 9 hours. drain them well. 

  2. rinse them in running water. drain very well again.

grinding falafel mixture:

  1. then add them in a grinder jar or a food processor or in a blender jar.
  2. add the spices, seasonings and herbs - ¼ cup chopped onion, 1 tsp chopped garlic, 3 tbsp chopped coriander leaves or parsley, ½ tsp red chili powder, 1 tsp coriander powder, 1 tsp cumin powder, ¼ tsp black pepper and 1 tbsp all purpose flour.

  3. also add ½ tsp lemon juice and salt as per taste.

  4. grind the mixture in small intervals of time. scrape the sides of the mixture and add back in the jar.
  5. you should get a semi coarse mixture. don't make it too pasty and smooth. avoid adding water while grinding. if you are unable to grind without water, then you can add 1 to 3 tbsp of water.
  6. take the falafel mixture in a bowl. check the taste and add more salt or spices if required. with a spoon or your hands mix everything well.

  7. if the falafel mixture is too coarse, you won't be able to shape them into balls. the consistency should be semi coarse, so that you are able to shape them in balls or patties. you can even refrigerate the mixture for some hours or a couple of days.

making falafel:

  1. first lets test the falafel. heat oil for deep frying in a pan or kadai. roll a small ball or patty from the mixture and place it in the oil.
  2. if the falafel does not break, then you are good to go with the frying. if it breaks then add ½ to 1 tbsp more of the all purpose flour (maida).

  3. the oil temperature is also crucial, as if the oil is not hot enough, the falafels can break. 
  4. when you place the falafel in the oil, it should come up gradually to the top. if it does not come to the top or sticks to the pan, the oil is not hot enough. if the falafel comes too quickly and starts browning fast, the oil is very hot.

  5. make medium sized balls from the falafel mixture and place them in medium hot oil. add the number of balls depending on the size and capacity of the kadai or pan. do not crowd the pan.

  6. when the bases gets light golden, gently turn over and fry the other side.
  7. fry falafel till they become crisp and are golden.

  8. drain the fried falafel on kitchen paper towels to remove excess oil.

  9. this way make falafel with the rest of the mixture.
  10. serve falafel as a side snack with a tahini dip or hummus. falafels also taste good with coriander chutney and even tomato ketchup. you can also stuff them in pita breads. 


how to make falafel recipe:

soaking chickpeas:

1. rinse 1 cup dried chickpeas a couple of times in water. then soak the chickpeas in enough water overnight or for 8 to 9 hours. drain them well. rinse them in running water. drain very well again.

chana for falafel recipe

grinding falafel mixture:

2. then add them in a grinder jar or a food processor or in a blender jar.

making falafel recipe

3. add the spices, seasonings and herbs – ¼ cup chopped onions, 1 tsp chopped garlic, 3 tbsp chopped coriander leaves or 3 tbsp chopped parsley or 2 tbsp chopped mint leaves, ½ tsp red chili powder, 1 tsp coriander powder, 1 tsp cumin powder, ¼ tsp black pepper and 1 tbsp all purpose flour. also add salt as per taste.

making falafel recipe

4. add ½ tsp lemon juice.

making falafel recipe

5. grind the mixture in small intervals of time. scrape the sides of the mixture and add back in the jar. you can also use the pulse option which is there in the mixer-grinder or blender machine.

making falafel recipe

6. you should get a semi coarse mixture. don’t make it too pasty and smooth. avoid adding water while grinding. if you are unable to grind without water, then you can add 1 to 3 tbsp of water.

making falafel recipe

7. take the falafel mixture in a bowl. check the taste and add more salt or spices if required. mix again very well. if the mixture is too coarse, you won’t be able to shape them into balls. the consistency should be semi coarse, so that you are able to shape them in balls or patties. you can even refrigerate the mixture for some hours or a couple of days.

making falafel recipe

making falafel:

8. first lets test the falafel. heat oil for shallow frying or deep frying in a pan or kadai. roll a small ball or patty from the mixture and place it in the oil.

making falafel recipe

9. if the falafel does not break, then you are good to go with the frying. if it breaks then add ½ to 1 tbsp more of the all purpose flour (maida). the oil temperature is also crucial, as if the oil is not hot enough, the falafels can break. when you place the falafel in the oil, it should come up gradually on top. if it does not come on the top or sticks to the pan, the oil is not hot enough. if the falafel comes too quickly and starts browning fast, the oil is very hot.

making falafel recipe

10. make medium sized balls from the falafel mixture and place them in medium hot oil. add the number of balls depending on the size and capacity of the kadai or pan. do not crowd the pan.

making falafel recipe

11. when the bases gets light golden, gently turn over.

making falafel recipe

12.  and fry the other side.

making falafel recipe

13. fry the falafel till they become crisp and are golden.

making falafel recipe

13. drain falafels on kitchen paper towels so that they absorb extra oil.

making falafel recipe

14. this way make falafel with the rest of the mixture.

making falafel recipe

15. serve falafel as a side snack with a tahini dip or hummus. falafels also taste good with coriander chutney and even tomato ketchup. you can also stuff them in pita breads or make a falafel wrap. i served them with muhammara (roasted red bell pepper dip).

traditional falafel recipe




44 thoughts on “falafel recipe, how to make falafel recipe | best falafel recipe with chickpeas”

  1. Hello mam…what can be added to make a gluten free version…cornflour or roasted besan?? Which will taste nicer???
    Btw ur recipes are awesome

  2. When we were in US, a middle eastern friend suggested we use split green garbanzo (chickpeas/chana). It used to taste awesome. We moved to India recently and we have been searching for split hara chana (green chickpeas) since then but with no luck. Any idea where can we get that from?

    1. hara chana is available in most grocery stores in metros. you can even find them in big stores like reliance etc. or you can buy online from amazon.in or bigbasket.

  3. Really love your recipe. I have been using Desi chickpeas for my recipes. How long would you recommend soaking them for this recipe?

  4. This recipe is great. I made a couple of these earlier today for lunch for myself and loved it so much I’m going to make a full batch for my husband to try when he gets in.
    I used sunflower oil for theing and they turned out beautifully just like the picture!

    1. Janaki, you can try baking them at 180 degree celsius. bake them till they look cooked and lightly browned from out. timing i can not say because the temperature varies from oven to oven.

  5. Dassana…want thank you for introducing such a wonderful recipe!
    I tried it and turned out to be excellent in taste.
    This is my first post ever on any website and would like to thank you for sharing such easy and great recipes.
    also i would like to know if i can store the falafel for later use…should i cook them or just keep the dough as it is? ( as onion is added in it …hope it doesnt leave water ) and finallly how to heat it again?

    1. thanks prerna. you can freeze the mixture before frying. at room temperature or in the fridge, onions will release some water. that cannot be avoided. just bring it at room temperature and then fry again.

      1. Thank you…i did as you said…kept the uncooked dough in the freezer and next day at room temperature, I fried them again…didnt have any problem as such…the dough was a little more loose because of the release of the water but i was able to make balls for frying and the taste was also same!!!

  6. Hi Dassana,

    Loving the recipes, please keep them coming.. Do you reckon I could use an Oven to make the falafel instead of deep frying? If yes can you tell me the settings and time please.

    1. yes priyanka, you can bake the falafel in the oven. just brush them lightly with olive oil. i think the temperature can range between 180 to 200 degrees C and the time taken can be from 30 to 35 minutes or until they get slightly browned.

  7. was going thru ur pita bread recipe when i saw teh falafel recipe…ur falafels are looking very delicious..
    i made it using bread crumbs instead of flour( as i also had experienc eof teh chickpeas breaking up!!)
    will do the post later.. just wanted to share…

  8. Anamika @ madcookingfusions

    The Falafel looks really crispy ….loved all the clicks Dassana….the light falling in each pic is really adding to the richness of the dish!

  9. They look lovely, the shaft of light acroos the falafels is beautiful too! I have always had a bit of a disaster making falafels, they either fall apart or are too dense/heavy from the flour. Maybe it’s time to have another go, I do love them!!

  10. Hi Dassana, i am very thankful to you for posting falafel receipe on my request..You remembered it…so nice and it shows your passion and love for cooking..Falafel are looking very crispy in the pics…i will now make falafel and hummus and will get back with my experience…God bless you!!

    with love, meeta..

  11. Courtney Rae Jones

    These falafels look fantastic! I love falafels – these look so fresh and flavourful. I’ve book marked this page, so I can make them soon. Thanks for the great post 🙂 Love your blog!

  12. Thanks Dassana for the mention about the fundraiser.. Lets hope we can raise a decent amount!

    The Falafel looks scrumptious! Its like chickpea tikki. and works so well in wraps and burgers with lots of creamy sauces or chutneys!

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