How to make Falafel -

A very popular Lebanese deep-fried snack made of chickpeas.

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Chickpeas (kabuli chana) (काबुली चना), Garlic cloves (लहसुन लौंग)

Cuisine : Lebanese

Course : Snacks and Starters

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For more recipes related to Falafel checkout Falafel, Chane Ke Chops, Falafel With Tahina Sauce, Baked Chana Tikki . You can also find more Snacks and Starters recipes like Sliced mania, Jain Sabudana Vada, Mexican Cauliflower Fritters, Spicy Sabudana Khichdi.

Falafel

Falafel Recipe Card

Print

One can find plenty of starches, whole grain, fruits, vegetables, fresh fish and seafood in Lebanese cuisine.  Animal fats are rarely used. More of poultry than red meat is eaten.  When red meat is eaten it is usually lamb in the coastal and goat meat in the mountain regions. It also uses ample amounts of garlic and olive oil, often seasoned with lemon juice. Olive oil, herbs, garlic and lemon are typical flavours found in the Lebanese diet.
Foods here are mostly grilled, baked or sautéed in olive oil. Butter or cream is rarely used other than in a few desserts. Vegetables are often eaten raw, pickled or cooked. Herbs and spices are used and the Lebanese are very particular of the freshness of ingredients. Like most Mediterranean countries, much of what the Lebanese eat depends on the seasons. Lebanese recipes are a rich mixture of a variety of ingredients that come from all the Lebanese regions, and each Lebanese area has its own special dishes that bespeak the culture of the area.

Prep Time : 8-10 hour

Cook time : 16-20 minutes

Serve : 4

Level Of Cooking : Easy

Taste : Mild

Ingredients for Falafel Recipe

  • Chickpeas (kabuli chana) soaked for 8 hours 3 cups

  • Garlic cloves 8-10

  • Onion finely chopped 1

  • Fresh coriander leaves chopped 1/2 cup

  • Fresh parsley chopped 1/2 cup

  • Fresh breadcrumbs 1 cup

  • Sesame seeds (black) 1 tablespoon

  • Cumin powder 1 tablespoon

  • Black pepper powder 1 teaspoon

  • Coriander powder 1 tablespoon

  • Salt to taste

  • Baking soda 1/2 teaspoon

  • Oil for deep-frying

  • Refined flour (maida) 1 cup

Method

Step 1

Blend chickpeas in a blender. Add garlic and blend again. Add onion and little water and blend. Add coriander, parsley and a little water and blend again into a coarse mixture.

Step 2

Transfer mixture into a bowl. Add breadcrumbs, sesame seeds, cumin powder, black pepper powder, coriander powder, salt and baking soda and mix well.

Step 3

Heat sufficient oil in a kadai. Spread flour on a plate.

Step 4

Divide chickpea mixture into equal portions shaped into small patties. Dust them with flour and deep-fry falafels on medium heat till golden. Drain on absorbent paper.

Step 5

Serve hot on a bed of lettuce.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.