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Falafel, step by step on video
See how coarse to grind the chickpea mixture, how to roll smooth falafel balls, and the golden colour to fry them to.
5:30 · Recipe video · Cooking with Siddhi
Falafel is a Lebanese recipe of crispy chickpea fritters. Chickpeas soaked overnight are coarsely ground with onion, coriander, garlic, cumin seeds and a pinch of Eno, rolled into balls and deep fried until they turn a beautiful golden colour.
This is a traditional, authentic falafel made from scratch, and it is quick and easy. Serve it as a snack or a main dish with hummus and tahini sauce, or stuff it into pita bread with lettuce, onions, capsicum and tahini sauce.
Every recipe on Cooking with Siddhi is cooked in my own kitchen before it goes live.
Why you will love this falafel
- Made from scratch: soaked chickpeas, no ready mix.
- Just a few ingredients: chickpeas, onion, coriander, garlic, cumin, Eno and salt.
- Snack or meal: serve on its own or stuffed in pita bread.
- Crisp and golden: fried on a low-medium flame for an even colour.
Ingredient notes
- Chickpeas: 1 cup, soaked overnight. They are ground soaked, not boiled.
- Eno: just a pinch, added to the mixture before grinding.
- Coriander, onion and garlic: 1 cup coriander, 2 medium onions and 4 to 5 garlic cloves give the falafel its flavour.
- Grinding: grind the mixture coarsely, not to a smooth paste.
Falafel Recipe
Traditional falafel made from scratch: soaked chickpeas coarsely ground with onion, coriander, garlic and cumin, rolled into balls and deep fried until golden.
Ingredients
- 1 cup chickpeas, soaked overnight
- 1 cup coriander leaves
- 2 medium onions, chopped
- 4 to 5 garlic cloves
- 1 tbsp cumin seeds
- a pinch Eno (fruit salt)
- Salt to taste
- Oil for deep frying
Instructions
- Grind. In a mixing jar, add the soaked chickpeas, onion, coriander, garlic cloves, cumin seeds and Eno, and sprinkle salt to taste. Grind everything coarsely.
- Mix. Transfer the mixture to a bowl and give it a gentle mix.
- Heat the oil. Heat oil in a deep-bottomed pan.
- Shape. Meanwhile, take a spoonful of the falafel mixture in your palm and roll it into a smooth ball. Repeat with the rest of the mixture.
- Fry. Once the oil is hot, fry the falafel balls on a low-medium flame until they turn a beautiful golden colour. Repeat with the remaining balls.
- Drain and serve. Take them out onto a kitchen towel-lined plate and serve.
Recipe by Siddhi Panchal.
Tips for perfect falafel
- Soak the chickpeas overnight before grinding.
- Grind the mixture coarsely, not to a smooth paste.
- Fry on a low-medium flame so the falafel turns golden evenly.
What to serve with Falafel
Serve falafel with hummus and tahini sauce, or stuff it into pita bread with lettuce, onions, capsicum and tahini sauce. You can also watch my hummus recipe video. For a snack platter, add my Chinese Pakoda and Paneer Fingers.
Falafel FAQs
Do I need to boil the chickpeas for falafel?
No. Soak them overnight and grind them soaked, without boiling.
How much Eno goes into falafel?
Just a pinch, added to the mixture before grinding.
Should the mixture be smooth or coarse?
Grind it coarsely, then give it a gentle mix in a bowl before shaping.
What flame should I fry falafel on?
Fry on a low-medium flame until the falafel turns a beautiful golden colour.
What do I serve with falafel?
Serve it with hummus and tahini sauce, or in pita bread with lettuce, onions, capsicum and tahini sauce.
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