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45 minutes


4 persons


  • 1 can chickpeas

  • ½ cup breadcrumbs

  • 1/4 cup coriander

  • 1/2 onion, diced.

  • ½ tablespoon ginger garlic paste

  • Pinch of chili powder

  • ½ teaspoon paprika

  • 2 teaspoon baking soda

  • 2 tablespoon corn flour

  • 1 tablespoon oil

  • Salt to taste


  • Drain, rinse and dry the chickpeas thoroughly.

  • Place the drained chickpeas, ginger garlic paste, and onion in a food processor.

  • Blend well until a smooth paste is formed.

  • If not using immediately, you can freeze the mixture for later use.

  • To continue, mix in all other ingredients into the chickpea past.

  • Add baking soda and salt just before cooking.

  • Take about 1 tablespoon of the mixture and form it into balls, then flatten slight.

  • Heat oil in a large frying pan.

  • Cook the falafel until they are browned on each side and cooked through.

Serving Suggestion

Serve with pita bread, hummus, tahini sauce, cauliflower tabbouleh salad.

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