Monday, August 8, 2011


I have always loved falafel, eaten on their own or inside a pita sandwich. I had assumed that cooked chickpeas were used in this recipe but my assumption was proved wrong by a chef on the Martha Stewart Show. 
Chick peas (soaked overnight/10-12 hours) – 1 ½ cups
Onion (diced) – 1 medium
Green chillies – 2-3 (depending on heat level)
Cumin seeds/powder – 1 tsp
Parsley leaves – a handful
Coriander leaves – a handful
Mint leaves – a handful
Salt to taste
Place the soaked chick peas in a food processor/mixie and give a quick pulse. Add the onions, chillies, cumin, herbs and salt and give a few more pulses till the mixture comes together well. Remove into a bowl and roll into small balls. As you do this, heat oil in a pan and get it hot and ready for frying the falafel.
Making sure you don’t put in too many balls at a time, fry the falafels till they turn dark brown and crispy. Serve hot with a Cup of Joe (I am a coffee person) or chai!! Bon App├ętit.

Note – Do not forget to soak the chick peas over night or at least for 10-12 hours. They almost double in size when soaked well.

Recipe sent to

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  1. Great recipe! I add Spinach and green onion to the mixture when grinding. It gives the green color.
    And also It can be baked in the oven to make it more healthier. I add a couple of tsps of olive oil to mix if baking to keep it moist.
    Do check out my blog
    Look forward to your comments and suggestions.

  2. Will try the baking route next time. I have tried it with spinach but preferred the combination of mint and coriander.

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