Tri-Color Falafel with Cilantro Dip
These are made from chickpeas paste which are deep fried after adding other ingredients.
  • CourseAppetizer, Street Food
  • CuisineMiddle Eastern
  • KeywordHealthy Snacks
Servings Prep Time
20Pieces 10Minutes
Cook Time Passive Time
20Minutes 12hours
Servings Prep Time
20Pieces 10Minutes
Cook Time Passive Time
20Minutes 12hours
  1. Soak the chickpeas for 8 hours or over night. In morning drain out the water and keep aside for some times. Blend it to coarse paste in a food processor.
  2. Cover the thick paste and keep aside in refrigerator for 1 hour to set dry.
  3. Remove from freeze and mix chopped onion, garlic, green chillies, coriander, red chilli powder or paprika, black pepper powder. Mix well.
  4. Heat oil in a pan. Make small balls and press it to form patties shape. Drop one by one into oil. don’t over crowd the pan else the patties may fall apart while flipping sides.
  5. flip to other side with help of a tong. Fry on medium high flame till its golden brown in color. Remove from heat and place on paper napkin.
  6. to make carrot falafel, along with onion and garlic add finely grated carrots. Squeeze out to drain any excess juice. Rest all process would be same.
  7. to make spinach falafel, similarly finely chop spinach leaves and add to the paste. you can clean wash and dry the leaves before chopping them.
  8. Serve hot with any dip
Recipe Notes
  • If you are blending the beans and vegetables together then immediately you can cook them else they will release their natural juices and you need to add flour to the recipe.
  • So if taking juicy vegetables like beetroot you have to squeeze the juice from grated beetroot.
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