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Falafel is a popular Middle Eastern dish made from ground chickpeas seasoned with herbs and spices, and deep-fried into crispy balls or patties.

Prep Time



2-4 HRS (Optional)

Cook Time


Total Time

40-50 MINS


Makes about 20 Falafel

Main Ingredients

1 cup RK White Chickpeas

1 small onion, roughly chopped

3-4 cloves garlic

1/2 cup fresh parsley leaves

1/2 cup fresh cilantro leaves

1 teaspoon RK Cumin Powder

1 teaspoon RK Coriander Powder

1/2 teaspoon baking soda

2 tablespoons RK Maida

RK Salt, to taste

RK Cooking Oil, for frying


1. Place white chickpeas in a bowl and cover with water. Soak overnight or for at least 6 hours. Drain the soaked chickpeas before using.

2. In a food processor, combine the soaked chickpeas, onion, garlic, parsley, cilantro, cumin, coriander, baking soda, flour, and salt. Pulse until the mixture is well combined and forms a coarse paste. Avoid over-processing; you want some texture in the mixture.

3. Transfer the falafel mixture to a bowl and cover. Let it rest in the refrigerator for 2-4 hours to allow the flavors to develop. This step is optional but recommended for better flavor.

4. Heat vegetable oil in a deep fryer or a large frying pan over medium heat.

5. Shape the falafel mixture into small patties or balls, about the size of a golf ball.

6. Carefully place the falafel in the hot oil, frying in batches to avoid overcrowding the pan. Fry for about 4-5 minutes, or until the falafel turns golden brown and crispy.

7. Use a slotted spoon to remove the fried falafel from the oil and transfer them to a plate lined with paper towels to drain excess oil.

8. Serve the falafel warm with pita bread or as part of a mezze platter. Accompany with tahini sauce, chopped tomatoes, cucumbers, lettuce, and any other desired toppings.

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