Lebanese Chickpea Falafel Recipe – Healthy Non Fried Recipe by Archana’s Kitchen

Amanda M. Rye

  • To begin making the Lebanese Chickpea Falafel Recipe, prepare all the ingredients and keep them ready.

  • Soak the chickpeas for about 8 hours/ overnight. 

  • Drain all the water from the soaked chickpeas. 

  • Combine all the ingredients, including the soaked chickpeas except the oil in a food processor. Do not add any water to make this falafel batter. It needs to be thick, the salt added will slowly release moisture. 

  • A food processor really helps in giving a better falafel batter. If you are using a mixer grinder, grind them in small batches. 

  • Blend to make a coarse paste. Divide the falafel batter into small portions of the size of a ping pong ball and flatten them slightly.

  • Check the salt and adjust accordingly.

  • I use a Kuzhi Paniyaram Pan pan to fry the falafels and the result is very similar to the deep fried ones.

  • Add a teaspoon of oil into each of the cavities, place the shaped falafel into the cavities and pan fry them until it is crisp and browned on both sides. Add a few more drops of oil when you flip over to fry them on the other side.

  • This will help in getting the even color for the falafels.

  • You can alternatively, pan fry the falafels if you do not have a paniyaram pan. Drizzle oil over a non-stick skillet/ pan / tawa. Place the shaped falafels on the pan leaving a few inch distance between each falafel.

  • Flip and cook the falafels on both sides by drizzling a little more oil on the top if required. Cook the falafels until they are dark golden brown and crisp on both sides.

  • If you are deep frying them; heat oil for deep frying and deep fry these falafels until browned evenly on all sides.

  • Serve the Lebanese Chickpea Falafel is had along with a Tabbouleh Salad, Pita Bread and  Hummus.

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