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Falafel is a Mediterranean Labanese Style Pakora which made using Dal and some herbs which are also common in Indian cuisine.

Ingredients:- ( Serves 20 )

  • 1 cup white Chickpeas / Kabuli channa
  • 2 tbsp Gram flour / Besan
  • 1/4 tsp Baking soda / Edible soda
  • 1 medium Onion / Pyaz
  • 1 tsp Salt / Namak
  • 3-4 Chillies / Mirch
  • 8-10 Garlic cloves / Lasan
  • 1 medium Lemon / Nimbhu juice
  • 1 tbsp roasted white Sesame seeds / Til
  • 1/2 tsp Carom / Ajwain
  • 1 tsp roasted Cumin / Zeera
  • 1/2 cup chopped fresh Coriander ( Dhaniya ) or 1 heaped tsp Coriander chutney
  • Some Bread crumb ( Optional )
  • Oil to fry


  1. Rinse and keep Kabuli channa soaked in 2 cups of Water overnight or 8 hours also adding half teaspoon Salt and Baking soda.
  2. Add Channa in mixer grinder along with half teaspoon more Salt,Garlic cloves,Chillies,Sesame,Carom and Cumin.
  3. Add Water as much required to make a semi thick paste.
  4. Grind into fine paste.
  5. Take out into bowl adding other ingredients such as Lemon juice,Besan Coriander and Onion chopped in small pieces.
  6. Mix everything together.
  7. Make small balls with the made Channa dal batter paste and immediately drop in hot Oil to fry.
  8. Fry over medium till golden brown and then strain out over paper towel.
  9. Serve hot with Hummus or any other sauce of your choice.

Tips :-

  • If in a hurry keep Kabuli channa soaked for just 6 hours in hot Water.
  • Grind Channa in batches for convenient and efficient grinding.
  • Before dropping Channa balls to fry you can coat them with bread crumb to get crisp outer surface.Like this you can keep all of them ready before frying.
  • While frying let the balls get little firm then stir upside down to fry on all sides.

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