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    Favourite Tags  

Potato     Tomato
Bhel        Curd
  Sprouted    Spinach
 Sweet     Rice
  Salad  Vrat

Preparation Time: 20 minutes

Soaking Time: 8 hours

Cooking Time: 40 minutes

Serves: 3


1 cup chickpeas

1 big chopped onion

3 tablespoon of fresh parsley

2 tablespoon of coriander leaves/cilantro

3-4 cloves of garlic

2 teaspoon roasted cumin powder

2 tablespoon all purpose flour or rice flour

1 teaspoon of ground black pepper


Oil for frying


Soak chickpeas in water for about 8-9 hours. Skip this if you can are using canned beans.

Drain the water and add onion, parsley, coriander, garlic, cumin powder, salt, pepper and blend it well. Add flour and mix it well. Add more flour if needed.

Take about a tablespoon of mix and make small balls. Prepare all the balls.

Take a pan and heat oil. Deep fry falafel in batches till it is light brown. Drain it on paper towel.

Serve it immediately with your choice of hummus. You can even make pita pockets with falafel and vegetables and serve.