Falafel is a popular Middle Eastern street food made from chickpeas/fava beans often served in a bread pocket called ‘Pita’ along with pickled vegetables, hot sauce and sesame based sauce.

These are deep fried balls/patties made from ground chickpeas with spices and herbs.

A snack that is ready in no time if only you have soaked chickpeas at hand. Here’s my rake on this traditional Lebanese/Yemeni recipe with some twist.



  • 250 grams of white chickpeas/garbanzo (kabuli chana)
  • 1 large onion 
  • 2 tablespoon garlic chopped
  • 3 green chillied finely chopped
  • 2 tablespoon parsley (i didnot use this)
  • 1/2 cup green coriander, chopped
  • 1/2 cup dill ( shepu/suva bhaji), chopped
  • 1/4 teaspoon baking soda
  • 1 teaspoon red chilli powder
  • 1 teaspoon cumin powder(jeera)
  • 3-4 tablespoon breadcrumbs
  • 1/2 teaspoon black pepoer powder.
  • Salt to taste
  • Oil for frying


  • Wash and soak chickpeas overnight. 

  • Drain the water and dry the chickpeas on kitchen towel.
  • To a processer jar add all the herbs , spices and soaked chickpeas,except breadcrumbs and blend in to a coarse paste.

  • Finally add breadcrumbs and set aside for half an hour.
  • Form patties of this mixture and shallow fry on a medium flame.

Serve these along with Hummus and/or tahini sauce stuffed inside pita bread pocket along with some veggies.


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