Falafel with Black Chickpeas

I made these black chickpeas Falafel on 12th of March 2016! That is almost a month! : -O so it is time to make them again! I usually do not delay posting tea time treats, but lately, I have been focusing not-blogging and this kept taking a back seat. Deep frying is a weekly tradition for us, well mostly. And yet I managed to sustain a 1.8 litres oil bottle for almost a month and a half. Now please do not tell me if it is too much consumption for two! Ever since portion controlling came into the scene of our diet, I have been using the marker pen that writes on anything to note the date I start using it. So it helps me to kerb my usage and sustain it for longer which benefits both health and his wallet! :-P And yeah, I keep two bottles of oil, one for cooking and the other for frying. That meticulous I am! :-D

Falafel with Black Chickpeas

Don't you think these falafels look adorable? I couldn't get enough... The first time I had Falafel wrap was a few years ago at a Bangalore Mall which had a Lebanese Bistro. But as I had too many items from across the food court, the word Falafel got registered in my head but I had no idea which one or what it was and never bothered to check as I hardly cooked those days of singledom! Shift to Yanbu, one of our early days here, we went on a long road trip and F picked some Falafel wraps to eat on the way and that's when I connected the dots. Falafel are these patties that can be had even in a wrap! The one I had here, had sliced eggs stuffed with some parsley and tomatoes. Unfortunately, I never got to have them again as that place closed down and we haven't been able to locate one that serves this when we want it.

Then I went back to India, and during Ramadan, tried at least two to three recipes from the Internet and I was not happy with any.  Some recipe had asked to cook the chickpeas, which was a disaster as it sucked all the oil, and some other recipe made me add ginger garlic with greens that were bad taste. Just before the last few days of Ramadan, I had nailed the perfect recipe of Falafel that did not break while frying nor did drink the oil. Isn't that what we want when we deep fry food?

Falafel with Black Chickpeas

I really forgot the source of the recipe but I had it written it in my recipe diary which travels with me. I was not even blogging those days so it never occurred to make note of the source. Now that I am a self-proclaimed far better cook than I was! :-D I can not only make them but also try differently..  (don't roll your eyes on me!)

So how come with black chickpeas this time? Well, it is funny to share, I had soaked black chickpeas to make Kerala Kadala Curry for weekend breakfast, but it never happened and when I drained it to put it back into the fridge, I realised I can make some falafel for the evening snack for chai...! :-)  We loved it and I am glad I tried it.

Falafel with Black Chickpeas

Update Nov 2018 - Recently I made a batch for Falafel Bowl and captured the steps by step pics for my Instagram family. You can check the Falafel Bowl highlights on Instagram.


Yields: 15 Falafels 


1 cup black or white chickpeas, soaked overnight
2 tablespoons onion or half of a medium onion chopped roughly
2 large garlic cloves chopped roughly
2 to 4 green chillies, chopped roughly
1/2 cup loosely packed parsley leaves
1/2 cup loosely packed coriander leaves 
1/2 teaspoon cumin powder
1/2 teaspoon coriander powder
1/2 teaspoon pepper powder
1/2 teaspoon allspice
salt to taste
1/4 teaspoon baking powder
Oil for frying 


Making the dough
  1. Drain the soaked chickpeas completely and let it sit in a colander until almost dry - this is the important step as we don't want too much moisture
  2. In a mixie or grinder, add the onion, garlic and green chillies and grind to coarse
  3. Add the drained chickpeas and pulse a couple of times to a coarse texture
  4. Add the leaves and pulse again 
  5. Add the spice powders and pulse again 
  6. Transfer to a bowl and only close to the frying time, add salt and baking powder 
  7. Mix thoroughly and adjust the spices 
Shaping and Frying:
  1. Heat enough oil for deep frying - at least 2 inches of oil 
  2. Take some mixture in lightly oiled hand and bring together using just one hand. Don't have to use both hands. Make the shape of a ball like you do for ladoos. Do it a few times so the shape holds and doesn't crack. When we try to shape between palms, it tends to crack. Flatten a little between with your fingers. Similarly, prepare the balls with all of the mixtures and at this point, you can freeze or refrigerate to fry later. 
  3. Drop a few falafels in the hot oil and fry them on low to medium flame until brown flipping occasionally to cook both sides. As the contents are not cooked prior, it is imperative we fry them on low and longer to cook through. 
  4. With a slotted spoon remove the fried falafels and place them in a colander or kitchen paper towel to get rid of any excess oil 
  5. Serve with yoghurt garlic sauce or tahini sauce, ranch dressing and a cup of tea 
  • If you find it hard to shape the falafel or it breaks while frying, which happens only if too much water is added, then try and fix it by adding some plain flour. Not more than 1 tsp.
  • Allspice is not garam masala but if you don't have allspice, the closest sub would be the pumpkin spice mix. 

Falafel with Black Chickpeas

Falafel is usually made with a combination of dried chickpeas and dried Fava beans. So what are you waiting for? If you have never made falafels or made and had an oil-soaked lump, then give this recipe a chance and I am sure you will not regret it.