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Popular lebanese recipes of Chickpea fritters usually served with tahina sauce.

This recipe is from FoodFood TV channel & has featured on Sanjeev Kapoor Kitchen.

Preparation Time : 11-15 minutes

Cooking time : 11-15 minutes

Servings : 4


Main Ingredients

Chickpeas (kabuli chana) soaked overnight, Garlic,chopped


Middle Eastern



Level Of Cooking


  • Chickpeas (kabuli chana) soaked overnight
    1 cup
  • Garlic,chopped
    2-3 cloves
  • Spring onion greens chopped
  • Fresh parsley
    2 tablespoons
  • Fresh coriander leaves
    2 tablespoons
  • Salt
    to taste
  • Soda bicarbonate
    a pinch
  • Black pepper powder
    1/4 teaspoon
  • Cumin powder
    1/2 teaspoon
  • Red chilli powder
    1/2 teaspoon
  • Bread crumbs
    1/2 cup
  • Oil
    for deep-frying


Step 1

Drain and put the chickpeas in a mixer jar. Add garlic and spring onions with greens and grind without adding any water. Transfer into a bowl. Chop parsley and coriander leaves and add. Add salt, soda bicarbonate, pepper powder, cumin powder and red chilli powder and mix well. Add breadcrumbs and mix well.

Step 2

Heat sufficient oil in a kadai. Shape the mixture into cylinders and flatten slightly. Gently slide them into the hot oil and deep fry on medium heat till golden.

Step 3

You can also place small quantities of the mixture in a tbsp moistened with water and shape with the help of another moistened tbsp to make smooth oval falafels and deep fry them. Drain on absorbent paper. You can serve them by themselves with tahina dip. Or serve them with pita bread.

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