April 9, 2007 | 18 Comments

Our home is generally a no deep-fry zone. There are a few exceptions and falafel is one of them.

We’ve prepared this recipe more than once, fom Nic’s Baking Bites. and here are some notes from the margins of our recipe file:

1. Since these chickpeas will not be pre-cooked, they need to be soaked longer – 18-24 hours.

2. Keep some breadcrumbs/flour at hand to add to the mix if it is too wet. It should hold its shape when made into a ball.

3. If you choose to deep fry them (as we did here), don’t raise the oil temperature too high. 350 F is about right. If the oil is too hot, the outside gets too brown without the inside getting cooked.

4. We tried baking this at 375F for 15-20 minutes as suggested in the original recipe. It dries them out too much for our liking. If you choose to bake it, make sure the mix is not too dry. It will lead to broken/cracked falafels. Line the baking sheet with parchment/silicone. It will stick to foil.

5. If you don’t want to deep-fry them, cook the dough on the stove top for 5-6 minutes until it does not taste raw. Let it cool a bit, add a drop of water if it is too dry, then shape into balls, flatten them a tiny bit, then broil, or shallow fry in a teasoon or two of oil until crisp on both sides. Flattening the balls a bit yields more surface area, and more crunch.


(adapted from Baking Bites)
Makes 24

2 cups dried chickpeas, soaked 18-24 hours
1 tsp baking powder
1 onion, chopped (about 1 cup)
4 garlic cloves, smashed
2 tsps cumin powder
2 tsps coriander powder
1/2 tsp paprika
1/2 tsp dried oregano
1/4 tsp red pepper flakes
2 handfuls fresh parsley
1 handful fresh cilantro
salt and pepper
breadcrumbs/flour for binding

1. Soak the dried chickpeas for 18-24 hours.

2. Rinse, drain and dry them on a towel.

3. Grind it to a fine, but not smooth paste with all the other ingredients except the breadcrumbs/flour. If it is too loose, add breadcrumbs/flour. It should hold its shape in your hand. Check the seasonings.

4. Refrigerate it for a while if you can. It helps to blend the flavours and make the mixture less wet.

5. Make 22-24 balls. Deep fry/bake/broil using the pointers above.

Serve with tarator sauce, on their own, or in a pita sandwich.

Tarator sauce: Mix tahini with garlic, salt, lemon juice and water. It should be runny and tangy.

Nupur’s yogurty version: Whisk together 1/2 cup yogurt, 1/2 cup tahini, 2 tbsp lemon juice, 1 minced garlic clove, 1/2 tsp cumin powder and salt to taste. Add a few tablespoons of water if the sauce looks too thick.

Also check out her falafel recipe.

Our Arabian platter – Whole-wheat pitas , falafels, hummus, baba ghanouj. This picture was taken last summer, and is special to us, ‘cos those cherry tomatoes and cucumbers are from our garden.

Sending it over to Meeta at What’s for lunch, Honey? for her Arabian Nights Monthly Mingle.

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  1. Anjali says:

    Talk to me! that was an ad some years ago here. J & B your pictures really talk.

    so what are they telling you? “we’re brown and round”? lol.

  2. Priya says:

    Whenever I get bored of looking at the boring simulations running on my laptop I jump to your page and you more often than not wither have a enticing pic or a thought provoking article :-) I always leave satisfied :-)
    First Nupur tempted me with her falafels and now its you…mera number kab aayega :-(

    make them, priya. they’re quick and easy.

  3. Coffee says:

    Why not shallow fry them????? As in on tava???
    The pic looks gorgeous for sure!!!!!!

    you can, but it needs to be cooked first, ‘cos the chickpeas are still raw. – j.

  4. Jyothsna says:

    Hey thanks for those tips, my falafels didnt hold shape well, th bread crumbs helped.

  5. musical says:

    Whatta Picture :)

    i always cheat and add a bit of flour!! and then flatten them and tava fry…..and i still call them falafel :-D karna padta hai, my mixie is not that good at grinding soaked beans without adding some water!

    Yours look great, round, glowing and deliciously golden brown. and those chopped cucumbers and cherry tomatoes…..thats bliss waving from the computer screen.

  6. Meeta says:

    Just lovely, Bee! I am so glad to see you over at the Mingle. Thank you for your entry.

  7. sia says:

    what a pic…who took this? J or B? :)

    don’t remember. it was last year. ;-) – b.

  8. Asha says:

    A round Falafel! Looks great though.Crunchy and yummy!:)

  9. Sharmi says:

    Hi Bee,
    I too dont like doing the deep frying stuff, but love to eat though!! the falafel balls look so cute and scrumptious.
    would like to try it out sometime. Isnt this something like the parupu vadai? nice entry!!


    it’s a belly-dancing parippu vadai.

  10. Mishmash! says:

    Looks very authentic. Guess I should try this once with ur hummus recipe too!Liked the last pic and saved ur recipe :)

  11. Cynthia says:

    Colours, textures, flavours, food styling, all working to create the art that is your food – love it!

  12. sandeepa says:

    The first pic is absolutely fabulous. Your resident photographer does a great job.

  13. seema says:

    Bee, Lovely looking Falafel. Loved the photography and the recipe. Thanx for sharing

  14. Reena says:

    What an authentic recipe and your pictures are always so tempting. Not fair!!!

  15. mallugirl says:

    what luscious tomatoes from ur garden! i love falafel but never tried them at home. every thing else on that platter is a favorite in my house too.

  16. Latha says:

    Looks really yummy Bee. We love falafel and hummus at home. We have a wonderful mediterranean restaurant here .. “Ahmad’s” .. they have the most amazing falafels and hummus. I always get their spinach and peas poloe for my main entree. Thye serve it with a rice sprinkled with paprika, chopped banana and the poloe comes in a beautiful hand painted earthern pot! More than the food, i like the the way the food is served. Your falafel looks like it just came out in a platter at the restaurant! Great pictures!

  17. Anjali says:

    we’re brown and round thats it! Nah.. They say gobble up! One in the left cheek and the other in the right. I see myself pig faced.

    i think b was talking about the two of us..if i am not mistaken ! –Jai

  18. Tina says:

    Hi ,
    I really love this web site , I always browse through this web site but never did ever try anything , but today I tried the tomato rice, have been craving it since a while , the only thing I did different is did not cook the rice , just added washed basmati rice to the tomato masala and put it into the rice cooker ..well I was lazy ..its still in there cooking so will tell you later how it turned out. hopefully good coz there is no other choice but take out ;-) if it turns out bad.
    anyway coming back to the falafel recipe , it brings back memories when I was in Amsterdam, yes believe it not but that’s the 1st time I ever tried it , and I loved it so much with garam chai ah !! back in home i tried it , I used green split mung dal and 1/2 chick peas , its lighter and taste really good .

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