Falafel Recipe Step by Step | How to make Perfect Falafel | How to Make Perfectly Crispy Falafel

Soak 2 cups of chickpeas overnight and drain the water.

In a food processor, add the soaked chickpeas, 2 cups of coriander leaves, 1 cup of chopped onions, and 3 chopped green chilies.

Add 1 tablespoon of garlic, 2 teaspoons of roasted cumin powder, 1 teaspoon of cinnamon powder, and 2 teaspoons of salt to the processor.

Add 2 teaspoons of baking powder to the mixture.

Blend the mixture until it reaches a coarse texture, stopping to scrape down the sides as needed, for about 15 minutes.

If the mixture is too crumbly, add 2 tablespoons of besan and mix well.

Shape the mixture using a cookie cutter or by hand into desired shapes, ensuring they are pressed firmly to avoid breaking during frying.

Heat oil in a pan over medium heat, ensuring it is not too hot.

Fry the falafel in batches, being careful not to overcrowd the pan to prevent them from breaking.

Fry for about 10 to 12 minutes, flipping them once they are lightly brown on one side.

Remove the falafel from the oil once they are golden brown and crispy.

Equipment Needed

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Allergens