Falafel ~ Chickpea Fritters

Prep Time : 5 hours (for soaking)                         Cook Time : 30 mins


  • 2 cups of dries chickpeas (kabuli chana), soaked in water for 6 hours
  • Crumbs from 2 slices of white bread
  • 5 cloves of garlic
  • 2 teaspoon baking powder
  • 1/3 cup chopped parsley
  • 1/2 cup chopped coriander (dhania)
  • 1/2 small onion
  • 1 spoon of sesame (til) seeds
  • 1 teaspoon cumin (zeera) powder
  • 1 teaspoon paprika/ chilli powder
  • Salt, pepper
  • Oil for deep frying


  1. Wash the soaked chickpeas and put them in a food processor with the garlic, onion and spices. Grind until you get a rough moist texture. Add a little water if needed.
  2. Move the mixture into a large bowl, add the rest of the ingredients and put aside, covered, for 15 minutes.
  3. Warm the oil – it should be hot, not boiling. Add the baking soda to the mixture and knead a little.
  4. Wet your hands and shape little balls. Fry until you get a deep brown shade. Serve hot with pita bread, vegetable salad, pickles.

Falafel can be used to make Falafel wraps which are excellent meal by it self . I usually serve it for dinner and it gets eaten faster than I can cook 🙂

Serves : 6