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Ensure your chickpeas have been soaked overnight (at least 12 hours) and are thoroughly drained and as dry as possible. Pat them dry with a clean kitchen towel if necessary. Similarly, ensure your fresh coriander leaves are completely dry.

In the bowl of a food processor, combine the soaked and dried chickpeas, garlic cloves, chopped onion, salt, cumin seeds, and dried fresh coriander leaves.

Process the mixture until it is finely minced and well combined into a coarse, green paste. Be careful not to over-process it into a smooth paste; a slightly textured mixture is ideal for falafel.

Transfer the falafel mixture from the food processor to a large mixing bowl. Add the sesame seeds and gram flour to the mixture.

Using your hands or a spoon, thoroughly mix all the ingredients in the bowl until they are well combined. The mixture should hold together when pressed.

Sprinkle the baking soda over the mixture and mix it in completely. This will help the falafel become light and crispy.

Take small portions of the falafel mixture (about 1 1/2 tablespoons each) and shape them into small, flattened patties or balls. Place the shaped falafel on a tray lined with parchment paper.

Heat the vegetable oil in a deep pot or Dutch oven over medium-high heat until it reaches 350°F (175°C). Use a kitchen thermometer to ensure the correct temperature.

Carefully lower a few falafel into the hot oil, ensuring not to overcrowd the pot. Fry them for 3-5 minutes, turning occasionally, until they are golden brown and crispy on all sides.

Using a slotted spoon, remove the fried falafel from the oil and transfer them to a plate lined with paper towels to drain any excess oil. Repeat with the remaining falafel mixture.

Serve the falafel immediately while they are crispy and hot, perhaps with a side of tahini sauce or in a pita.


Ensure your chickpeas have been soaked overnight (at least 12 hours) and are thoroughly drained and as dry as possible. Pat them dry with a clean kitchen towel if necessary. Similarly, ensure your fresh coriander leaves are completely dry.

In the bowl of a food processor, combine the soaked and dried chickpeas, garlic cloves, chopped onion, salt, cumin seeds, and dried fresh coriander leaves.

Process the mixture until it is finely minced and well combined into a coarse, green paste. Be careful not to over-process it into a smooth paste; a slightly textured mixture is ideal for falafel.

Transfer the falafel mixture from the food processor to a large mixing bowl. Add the sesame seeds and gram flour to the mixture.

Using your hands or a spoon, thoroughly mix all the ingredients in the bowl until they are well combined. The mixture should hold together when pressed.

Sprinkle the baking soda over the mixture and mix it in completely. This will help the falafel become light and crispy.

Take small portions of the falafel mixture (about 1 1/2 tablespoons each) and shape them into small, flattened patties or balls. Place the shaped falafel on a tray lined with parchment paper.

Heat the vegetable oil in a deep pot or Dutch oven over medium-high heat until it reaches 350°F (175°C). Use a kitchen thermometer to ensure the correct temperature.

Carefully lower a few falafel into the hot oil, ensuring not to overcrowd the pot. Fry them for 3-5 minutes, turning occasionally, until they are golden brown and crispy on all sides.

Using a slotted spoon, remove the fried falafel from the oil and transfer them to a plate lined with paper towels to drain any excess oil. Repeat with the remaining falafel mixture.

Serve the falafel immediately while they are crispy and hot, perhaps with a side of tahini sauce or in a pita.
