Falafel with Hummus

I adore a well-made crispy, crunchy falafel, especially when accompanied by hummus or then as a part of a pita pocket sandwich. I guess it appeals to my Indian food sensibilities because of the spice in it. 🙂


  1. Chickpeas, Garbanzo Beans, or Kabuli Chana – 1.5 Cups
  2. Onion – 1 Medium
  3. Garlic Cloves – 3
  4. Roasted Cumin – 1.5 tsp
  5. Coriander Seeds – 2 tsp
  6. Red Chilli Powder – 1/2 tsp
  7. Chopped Fresh Parsley – 3 tbsp
  8. Wheat Flour – 2 tbsp
  9. Salt to Taste
  10. Oil for Frying


  1. Soak the chickpeas with 3 cups of water for at least 8 hours.
  2. Drain the water from the chickpeas.
  3. Let the chickpeas dry for about 2 hours.
  4. Grind the roast cumin and coriander seeds to a fine powder.
  5. Chop the onion coarsely.
  6. Grind the chickpeas, onion, cumin-coriander powder, garlic, chilli powder, and salt into a coarse paste with as little water as possible.
  7. Mix in the flour and finely chopped parsley.
  8. Take about 1.5 tbsp of the paste and roll into a ball.
  9. Repeat till all the falafel paste is rolled into balls.
  10. In a wok or kadai, heat the oil.
  11. Deep fry the falafel balls till golden brown.
  12. Serve warm with hummus.


  • To get crisp and firm falafels:
    • The paste must be coarse and not too fine because then you get a “mushy” falafel.
    • Ensure that you drain the water completely from the chickpeas and let them dry for sometime. You could spread them on a kitchen towel to speed up the process.
  • You could add about 1 tbsp of lemon juice to the falafel mix for an extra zing.
  • You could substitute the chilli powder with 1/4 tsp of pepper powder.