Easy Crispy Falafel

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“My favourite road side snack. It has a crispy exterior while the inside is soft and succulent.”
1hr 40mins

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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