Wednesday, March 10, 2021


Falafel is a popular snack all over the world. This is a middle eastern staple though it is famous in the Mediterranean region and known as Mediterranean food.  This delicacy is very simple to make. This can be a snack and can be made into a salad-based meal or as a pita sandwich. In all the ways, this makes a filling and satisfying meal. Serve falafel with hummus, tahini sauce, or tzatziki dip. This goes perfectly with chai too for us.

The main star of this deep-fried snack is garbanzo beans. It is important to use the soaked garbanzos and not the canned ones which are cooked. Though we can make baked and air-fried versions, the traditional deep-fried version always has a charm and special flavor attached to it. 

We often make this in our home. We order this in food stalls when we go to the farmer's market. This can be compared to the south Indian masala vada which is made with split garbanzos or canna dhal. The Mediterranean version is made with whole garbanzos. Both of them have their local touch which makes both equally special. Though we love masala vada, one of us is allergic to channa dal and hence we always look for various substitutions and this falafel fits right in place. Adding a pinch of baking soda is optional. If you are adding it, do it just before frying. Also, if you are planning to make them in bigger quantities, mix them with baking soda in smaller batches and fry immediately.

I am linking this to Srivalli's Blogging Marathon 120 for the theme "Let's Pack to the Middle East". This is a perfect one for this event. Most of the middle east countries and some African countries have falafel or a similar snack made with legumes in their traditional cuisine. Check here for the Sudanese Tamiya that I made when we traveled to Sudan for the #EatTheWorldRecipe Challenge. Both the versions are much similar.  The Greek version uses parsley and dill leaves. Cilantro is also used sometimes.  The Sudanese version is much milder. Thanks, Srivalli for adding me too for this event though I was very late to sign up. 


I am also linking this to Tasty Tuesdays and for What's For Dinner? Sunday Link up #305


Makes 28

Garbanzo beans - 1 cup, dried
Salt - 1 tsp
Dill leaves - 1/4 cup
Parsley - 4 tbsp
Rice flour - 2 tbsp
Baking soda - 1/8 tsp(optional)
Cumin powder - 1/2 tsp
Garlic - 3 cloves
Onion - 1 cup, chopped
Ground black pepper - 1/2 tsp
Thai chili - 1 (optional)
Tahini - 2 tsp
Sesame seeds - 1 tbsp, toasted
Oil - 3 cups


Soak the garbanzos for 8-12 hours. Rinse and drain completely. Add everything except toasted sesame seeds and baking soda to the food processor and process to a coarse texture. Add a couple of tablespoons of water as needed. At this point, it can be refrigerated if planning to make it a little later.

Heat 3 cups of oil in a pan. Add sesame seeds and baking soda and mix thoroughly. Scoop tablespoons of the mixture and roll them into balls. Deep fry them till golden color, for 4-6 minutes, turning them once or twice.

Drain them. Serve with hummus or tahini sauce or tzatziki.


  1. Falafal looks so beautiful and crunchy....Good one Radha.

  2. Falafel is our absolute favorite when it comes to Middle eastern food. I can literally live on this and hummus. Your falafels look marvelous and love the beautiful crunchy exterior with the soft interior.

  3. I love falafel and it always reminds me of our own paruppu vada...:) have made these so well..

  4. My family loves theses and the falafel salad and sandwiches are a huge hit at home. You seem to have nailed the recipe.

  5. I absolutely love falafel but I've never made it from scratch! Pinned - Thanks for sharing at the What's for Dinner party. Hope to see you there tomorrow at the new party!

  6. This is our absolute favorite and our regional delicacy too! Love falafel, that crispy outer and delicious inside, brilliant!!! You have made it perfect!!

  7. Falafel looks so crispy, inviting and tempting. I make it Indian way and will try your version next time.