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4.8 from 5 votes


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.
Prep Time8 hrs
Cook Time30 mins
Total Time8 hrs 30 mins
Course: snacks
Cuisine: middle eastern, world
Servings: 3
Calories: 356kcal
Author: Dassana Amit


  • 1 cup dried white chickpeas or 200 grams dried white chickpeas
  • 1 small onion - chopped or ¼ cup chopped onions
  • 1 teaspoon chopped garlic
  • 3 tablespoon chopped coriander leaves (cilantro leaves) or 3 tablespoons chopped parsley or 2 tablespoon chopped mint leaves
  • ½ teaspoon red chili powder or cayenne pepper or sweet paprika
  • 1 teaspoon ground coriander (coriander powder)
  • 1 teaspoon ground cumin (cumin powder)
  • ¼ teaspoon black pepper or ½ tsp crushed black pepper or pepper powder
  • 1 tablespoon all purpose flour or add as required
  • salt as required
  • oil for deep frying, as required


soaking chickpeas

  • 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. 
  • 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 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.
  • Also add ½ tsp lemon juice and salt as per taste.
  • Grind the mixture in small intervals of time. Scrape the sides of the mixture and add back in the jar.
  • 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.
  • Take the mixture in a bowl. Check the taste and add more salt or spices if required. With a spoon or your hands mix everything 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.

checking oil temperature before frying

  • 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.
  • If it 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.
  • The oil temperature is also crucial, as if the oil is not hot enough, the falafel can break. 
  • 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 it comes too quickly and starts browning fast, the oil is very hot.


  • Make medium sized balls from the ground 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 bases get light golden, gently turn over and fry the other side.
  • Fry till they become crisp and are golden.
  • Drain them on kitchen paper towels to remove excess oil.
  • This way make falafel with the rest of the mixture.
  • Serve falafel as a side snack with a tahini dip or hummus. It also tastes good with cilantro chutney and even tomato sauce. You can also stuff them in pita breads. 


  • To make gluten free version use rice flour or gram flour instead of all purpose flour.
  • Use dried chickpeas to get the crispy texture. Using canned chickpeas will give a completely different taste and texture. You will also require to add some more all purpose flour to bind the mixture well. 
  • Fry falafel in medium hot oil. Before frying always check a small ball made from the mixture. It should not break or get too browned from outside. If the oil is not hot, it may absorb more oil and can also break in the oil. If the oil is too hot, it can get browned from outside too quickly leaving the insides raw. So when frying fry at a medium to medium high flame. 
  • The consistency of the ground mixture is semi coarse or semi fine. Do not make it too coarse as the falafel balls cannot be shaped easily. But you can grind to a fine consistency. The resulting texture in the fried falafel will be smooth from inside but will taste good. 
  • You can easily store ground mixture in the fridge or freezer for a couple of days. Before frying let the ground mixture come at room temperature. 


Calories: 356kcal | Carbohydrates: 47g | Protein: 14g | Fat: 14g | Saturated Fat: 1g | Sodium: 412mg | Potassium: 649mg | Fiber: 13g | Sugar: 9g | Vitamin A: 170IU | Vitamin B1 (Thiamine): 1mg | Vitamin B2 (Riboflavin): 1mg | Vitamin B3 (Niacin): 1mg | Vitamin B6: 1mg | Vitamin C: 6mg | Vitamin E: 5mg | Vitamin K: 8µg | Calcium: 89mg | Vitamin B9 (Folate): 383µg | Iron: 5mg | Magnesium: 85mg | Phosphorus: 255mg | Zinc: 2mg