A standard Middle Eastern deep-fried ball or patty-shaped fritter, falafel is fashionable with most individuals as it’s a powerhouse of proteins. It is usually ready with Fava beans or coarsely floor chickpeas, a binding agent, scallions, garlic, parsley, cumin, and coriander. It additionally occurs to be fashionable throughout Ramadan and is normally eaten as part of Iftar.

Falafel might be served by itself with hummus or dips of your alternative. It may also be served or tucked in pita bread, as falafel wraps, falafel waffles, falafel pizza, falafel tacos, falafel burgers or sliders and falafel in salads drizzled with tahini sauce or different sauces. You also can skip deep frying the dish and shallow fry or bake it if you’re well being aware or watching your energy. The greatest a part of falafel is you could give it a brand new twist by selecting new dips and even including an Indian contact. Falafel might be served as an appetiser with hummus and tahini, or as a fundamental course. Stuff pita bread with falafel, lettuce, tomatoes, tahini, salt, and pepper. As an alternate, falafel might be shaped into patties and served like a burger.


Here are some recipes so that you can attempt.

Pita Pocket stuffed with Fattoush Falafel

(courtesy Thejeswara Rao, Executive Sous Chef, THE Park Hyderabad)

Ingredients For Falafel

> Garbanzo beans 250 grams

> Garlic 25 grams

> Parsley few sprigs

>  Coriander few sprigs

> Mint few sprigs

> Green capsicum 20 grams

> Onion 20 grams

> Green chillies 10 grams

> Roasted cumin powder 10 grams

>  Roasted Bengal Gram powder 10 grams

> Salt 5 grams

> Pepper 5 grams

> Plain flour 20 grams


Ingredients For Fattoush Salad

> Iceberg Lettuce hand full

> Cucumber 10 grams

> Bell peppers 10 grams

> Onion 1 small

> Cherry Tomatoes (non-compulsory) 10 grams

>  Black Olives 5 grams

> Sumac powder 5 grams

>  Lemon juice 20 ml

> Olive Oil 20 ml

Ingredients For Pita Bread

> Refined flour 250 grams

> Salt 6 grams

> Sugar 4 grams

> Yeast 2 grams


For baking contemporary pita bread, take flour, yeast, salt, sugar and water. Mix it effectively, make a dough and relaxation it for a while.


Sheet the dough and reduce it in a spherical form. Bake it at 180 levels for 12 minutes.

Once the pita bread is prepared, hold it apart.

To make the falafel, soak garbanzo beans for a few hours in chilly water. Add coriander, mint, parsley, onion, garlic, inexperienced chillies, roasted cumin powder, and roasted Bengal gram powder. Coarsely mix it, give the specified form, and fry it.

For the fattoush salad, wash the greens, and reduce them within the desired shapes.

Make a dressing with olive oil, sumac powder, salt, pepper, and lemon juice.

Toss it effectively and serve on a mattress of iceberg lettuce.


Garnish it with olives, parsley, fried pita bread and a pinch of sumac powder.

Make Pita Pockets, apply a dollop of hummus after which load with Falafel & Fattoush salad.


(courtesy Deva Kumar, Executive Chef, Hyatt Regency Chennai)


Chickpeas 200 grams

Onion chopped 100 grams

l Parsley chopped 100 grams

Cilantro (Coriander leaves) chopped  100 grams

Green chili 15 grams

Garlic peeled 20 grams

Cumin seeds 10 grams

Chickpea flour 30 grams

Lemon juice 60 grams

Cooking oil 200 ml

Salt 10 grams


Tahini sauce 50 grams                           


Soak the dried chickpeas in water in a single day.

Drain and rinse the chickpeas and add them to the meals processor, alongside with the onion, parsley, cilantro, pepper, garlic, cumin, salt, and lemon juice.

Pulse the meals processor a number of instances till the combination turns into coarse in texture.

Transfer the combination to a bowl and add the chickpea flour. Stir collectively, then cowl and refrigerate the combination for 20 to half-hour.


Using your arms, form the falafel into spherical patties.

To deep fry the falafel, add about oil to a pot on medium warmth. Heat the oil and cook dinner the falafel in batches for 2-3 minutes or till golden.

Serve the falafel instantly, whereas heat and crispy on the skin.

Crispy Lebanese Falafel

(courtesy Chef Mayur Ramachandran, Executive Chef, Holiday Inn Bengaluru Racecourse & Glass)


1 cup dried chickpeas

1 giant onion, chopped

2 cloves of garlic, chopped

3 tablespoons of contemporary parsley, chopped

1 teaspoon coriander


1 teaspoon cumin

Salt to style

Pepper to style

Oil for frying


Place dried chickpeas in a bowl, overlaying with chilly water. Allow to soak in a single day.

Combine chickpeas, garlic, onion, coriander, cumin, salt and pepper (to style) in a medium bowl.

Mince the chickpeas alongside with the opposite elements and guarantee they’re combined effectively. Make small balls and barely flatten.

Fry at 350 levels till golden brown for 5-7 minutes.

Serve sizzling.

Oats and Cilantro Falafel with Beetroot Tahini

(courtesy Chef Reetu Uday Kugaji, Culinary Expert and Chef Consultant)



Chickpeas, soaked drained and rinsed 1 ¼th cup

Oatmeal — Quick cooking oats ½ cup

Fresh Cilantro, chopped ½ bunch

Onion roughly chopped ½ cup

Parsley, finely chopped 2 tbsp.

Garlic cloves 6 nos.

Cumin, evenly roasted ¾ tsp.

Salt to style

Bengal gram flour 4 tbsp.

Vegetable oil as required for deep frying

For the Beetroot Tahini Sauce

Tahini ½ cup

Garlic cloves 4 nos.

Cooked Beetroot puree 4 tbsp.

Lemon juice 2 tsp.

Salt to style

Pepper to style


Ground cumin ½ tsp.


In a meals processor, place the rinsed and raw chickpeas. Blend with oats, cilantro, onion, parsley, garlic, cumin, and salt to style.

To this add two tbsp of Bengal gram flour and pulse. Do not puree it however be sure that it blends correctly.

Place the combination in a glass bowl, cling wrap and refrigerate for 2 hours.

Divide combination into 16 equal balls, chances are you’ll fatten it and deep fry in sizzling oil on all sides in order that it’s evenly cooked and colored.

For making ready the Cilantro Tahini Sauce, pulse collectively the garlic, beetroot puree, cumin, salt, and pepper in a meals processor till clean. Add tahini and freshly squeezed lemon juice; course of just for 20 seconds. Add water, if required to regulate consistency and whisk effectively.


Serve the falafel sizzling with Beetroot Tahini Sauce.

You might add herbs and freshly floor black peppercorns within the Chickpea combination earlier than it

Edamame Falafel

(courtesy Monika Manchanda, Chief Culinary Officer & Co-founder, LiveAltLife)

By swapping the standard chickpeas for some nutrient-packed edamame, you can provide a scrumptious twist to this basic dish. While chickpeas are scrumptious, edamame presents this dish a inexperienced shade alongside with loads of protein, fiber, and wholesome fat to create a well-rounded fundamental dish. Made utilizing loads of contemporary elements, this inexperienced falafel is packed with flavour and vitamin. Simply serve them with your favorite dips, roll them right into a wrap or make them right into a sandwich.



For the Falafel

Garlic, chopped 2 tsp

Parsley, chopped 1 tbsp

Edamame, shelled 1 cup

Cumin powder 1 tsp

Coriander powder 1/2 tsp

Almond/Coconut flour 2 tsp (for binding)

Baking powder 1/4 tsp

Salt to style

Lime juice 2 tbsp

Green chillies 1-2 no’s

For the Tahini sauce

Tahini paste 2 tsp

Hung curd 2 tbsp

Lime juice 1 tsp

Warm water 2 tbsp

Chili paste 1 tsp


Blanch the edamame beans in sizzling water till cooked by means of.

In a blender add all of the elements wanted for the falafel and mix till coarse.


Do a style check earlier than taking it out. Increase spice in response to desire.

Remove and type into 4-5 balls after which flatten it a little bit, with the assistance of your palm.

Deep fry in oil till golden brown and absolutely cooked.

For the tahini paste, combine all of the elements collectively and examine for seasoning.

Serve with the dip, or in wraps and sandwiches.

Falafel Shawarma Pocket

(courtesy Ajay Thakur, Corporate Chef, Bayroute)



For the Falafel Base

Chickpeas 250 grams

Roasted Jeera Powder 5 grams

Onion 15 grams

Parsley 25 grams

Coriander contemporary 25 grams

Salt to style

Black Pepper Corn 3 grams

White Sesame 3 grams

Green Chilly 10 grams

For the pockets

Pita Bread 250 grams

Tahini Sauce 5 grams

Gherkins 15 grams

Spicy Sauce 25 grams

Lettuce (Shredded) 25 grams

Tomato (Sliced) just a few


To make the falafel, soak the Chickpeas for no less than 12 Hours. Strain all of the water from the chickpeas. Roughly chop all of the greens. Add all of the elements to a blender and begin to mix until all of the elements are effectively combined collectively. Adjust the seasoning. Make small patties of the identical. And deep fry at a relentless 150 Degrees for six to eight minutes.


To make the pockets, reduce the Pita Bread into two and hole out the pocket. Add In the lettuce, tomato, and gherkins. Add within the spicy sauce and tahini and eventually the ready falafel tikki.

Heat them in a pan until the skin of the pita is sweet and heat and serve sizzling. 

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