falafel with herbs recipe with step by step photos – delicious vegan falafel recipe made with fresh parsley, chickpeas and spices.

falafel is one of those snacks that is easy to prepare and is liked by all at home. thus at times i prepare falafel with some variation or the other. i have already shared the traditional method of making falafel recipe.

apart from frying, falafels can be baked too. in the recipe i have used fresh parsley as the main herb. you can also use a mix of parsley or cilantro (coriander leaves) or only cilantro. some mint leaves can also be added along with coriander leaves.

you can serve falafels with a dip of your choice or even a chutney like mint chutney or mint coriander chutney. you can also add them to pita bread, burger buns, wraps or tacos or make sandwiches.

if you are looking for more snacks recipes then do check:

• cheese balls
• french fries
• potato wedges
• hara bhara kabab
• vegetarian tacos

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vegan falafel with herbs

4.5 from 2 votes

delicious falafel made with fresh herbs, chickpeas and spices.

Author:Dassana Amit

Prep Time:5 mins

Cook Time:20 mins

Total Time:25 mins

Course:snacks,starters

Cuisine:world

Servings (change the number to scale):3

(1 CUP = 250 ML)

INGREDIENTS

• 1 cup dried white chickpeas (safed chana or kabuli chana)
• 1 cup fresh parsley or cilantro (coriander leaves) or half-half of both
• 1 small onion OR 35 grams onions OR ¼ cup roughly chopped onions
• 3 to 4 small to medium garlic cloves - roughly chopped
• 1 teaspoon coriander powder (dhania powder)
• 1 teaspoon cumin powder (jeera powder)
• 1 teaspoon black pepper powder or crushed black pepper (kali mirch powder)
• ½ teasooon red chilli powder (lal mirch powder)
• ¼ teaspoon turmeric powder (haldi) - optional
• 1 tablespoon all purpose flour (maida)
• ½ teaspoon lemon juice - optional
• salt as required
• 1 to 4 tablespoons water - add only if required while grinding
• oil for deep frying

INSTRUCTIONS

making green falafel mixture

• rinse and then soak 1 cup dried white chickpeas in enough water overnight for 7 to 8 hours. later drain them well. rinse them in running water. drain very well again.
• then add them in a grinder jar or a food processor or in a blender jar.
• add fresh parsley or cilantro (coriander leaves) or half-half of both, roughly chopped onions, chopped garlic, coriander powder, cumin powder, black pepper powder or crushed black pepper, red chilli powder, turmeric powder (optional), all purpose flour and salt as required. you can also add ½ teaspoon lemon juice.
• grind the mixture in small intervals of time or pulse to get a semi coarse mixture.
• take all the ground falafel mixture in a bowl. 
• make medium to large sized balls from the mixture.

frying vegan 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.
• if the falafel does not break, then you are good to go with the frying. if it breaks then add ½ to 1 tablespoon more of the all purpose flour (maida). 
• make medium to large sized balls from the 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.
• when the falafels get light golden, gently turn over and fry the other side.
• fry them till they become crisp and are golden.
• remove falafels with a slotted spoon.
• drain falafels on kitchen paper towels so that they absorb extra oil.
• this way make falafel with the rest of the mixture.
• serve green falafels as a snack with a tahini dip or hummus. these also taste good with coriander chutney and even tomato ketchup. you can also stuff them in pita breads.

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how to make green falafel or herb falafel

1. rinse and then soak 1 cup dried white chickpeas in enough water overnight for 7 to 8 hours. later drain them well. rinse them in running water. drain very well again.

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

3. also add 1 cup fresh parsley or cilantro (coriander leaves) or half-half of both, ¼ cup roughly chopped onions, 3 to 4 small to medium garlic cloves (roughly chopped), 1 teaspoon coriander powder, 1 teaspoon cumin powder, 1 teaspoon black pepper powder or crushed black pepper, ½ teaspoon red chilli powder, ¼ teaspoon turmeric powder (optional), 1 tablespoon all purpose flour and salt as required. you can also add ½ teaspoon lemon juice.

4. 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. 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 4 tablespoons of water.

5. 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.

6. make medium to large sized balls from the mixture.

frying herb falafel

7. 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.

8. if the falafel does not break, then you are good to go with the frying. if it breaks then add ½ to 1 tablespoon more of the all purpose flour (maida).

9. 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 it comes too quickly and starts browning fast, the oil is very hot. here the small falafel ball has not broken in the oil and thus the ground mixture is good enough for frying.

10. make medium to large sized balls from the 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.

11. when the herb falafels get light golden, gently turn over and fry the other side.

12. fry them till they become crisp and are golden.

13. remove with a slotted spoon.

14. drain falafels on kitchen paper towels so that they absorb extra oil. this way make falafel with the rest of the mixture.

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