Easy Crispy Falafel

READY IN: 1hr 40mins
Recipe by Charishma_Ramchandani

My favourite road side snack. It has a crispy exterior while the inside is soft and succulent.

Top Review by Nexis

I've made this recipe 2 times and both times it's come out perfect. After reading many falafel recipes, I did add 1 tablespoon lemon juice and 2 tablespoon flour but otherwise I followed everything as written by Charishma. Each time I made this recipe, everyone has enjoyed the taste from my 2 year old to my in-laws who are in their 70's. The one problem I had is getting everything to fit in my food processor. I had to split the ingredients and grind everything in two batches and then I mixed it all in together in a large bowl. The second time I made this, I made the mixture the day before I needed it. I kept it in a Tupperware container. The following day, I just shaped them and fried them a few hours before the guests arrived. I severed it with Tahini sauce. Yummmmmm! I've already added this recipe to my favorite recipe list and will be making it often. Thanks for the recipe Charishma!

Ingredients Nutrition


  1. Soak the chickpeas overight in plenty of water.
  2. Drain well.
  3. Grind in a food processor.
  4. Add onion and parsley.
  5. Grind for a few seconds more.
  6. Add the rest of the ingredients.
  7. Mix well.
  8. Keep this mixture in a refrigerator for 30 minutes.
  9. With wet hands, shape a dessertspoonful of the mixture into a patty 4 cm round.
  10. Heat oil in a wok.
  11. Deep fry the falafels until golden brown.
  12. Drain on kitchen paper.
  13. Sprinkle red chilli powder lightly and serve or serve without it.
  14. Serving Tip: Falafels can be had plain or served in sandwiches with a spread of sesame paste on bread slices followed by tomato slices and pickled (in vinegar) pieces of cucumber, beetroot and whole green chillies.

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