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    Baked Falafel


    • 3/4 cup dried chickpeas
    • 1 large onion, coarsely chopped
    • 5to6 garlic cloves, coarsely chopped
    • 4 tablespoons coarsely chopped parsley
    • 1 teaspoon cumin seeds, crushed
    • 1 teaspoon coriander seeds, crushed
    • Salt and ground black pepper
    • Oil for greasing the tray
    • Lemon juice to taste
    • For binding use besan (flour roasted)


    1. Put the chickpeas in a bowl with plenty of cold water.
    2. Let soak overnight. Boil the chickpeas in a pan until 90% done. Drain, cool it
    3. Place in a food processor with the onion, garlic, parsley, cumin, and coriander and lemon juice.
    4. Add salt and pepper to taste.
    5. Process until the mixture thickens and forms a course texture.
    6. Shape the mixture into walnut-size balls and flatten them slightly.
    7. In a pre heat oven grease the tray and arrange the falafel, change the sides frequently bake it until golden.
    8. Serve with little toss salad or yogurt sauce.