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Prep Time15 mins
Cook Time30 mins
Course: Side Dish, Snack
Cuisine: Mediterranean
Servings: 10 falafels
Author: Ambaree Majumder


  • Pressure cooker
  • Blender/Food Processor
  • Oven


  • 1 cup dried chickpea soaked overnight or at least 8 hours
  • 4 cloves garlic peeled (add more if you like the garlic flavour)
  • 3 tablespoons raw cashews
  • 3/4 cup fresh parsely
  • 1 teaspoon cumin seeds
  • 2 teaspoon cumin powder
  • salt to taste
  • 4 to 6 tablespoons all purpose flour more if required for kneeding
  • Cooking oil for brushing


  • Cook the chickpeas with the garlic in about 2.5 cups of water in a pressure cooker. Do not discard any excess water. Use it while kneading if needed.
  • Preheat the oven at 220 degrees.
  • Pick the boiled garlic cloves out of the pressure cooker. Add them to a blender/food processor along with the cashews and pulse for sometime. Do not blend them up, you just want them chopped.
    Chop cashews and garlic
  • Now, add the chickpeas, parsley, cumin seeds and powder and salt and pulse a few more times, scraping the sides as needed until combined. Pulse more if you like a smooth texture, less for crumbly.
    Blend chickpea mixture
  • Pour the chickpea mixture into a big mixing bowl.
  • Get your hands to work now. Add the flour to the chickpea mixture bit by bit to achieve a dough like consistency. If it is too sticky then add more flour. If it gets dry, then add the excess chickpea water.
    Adding flour to chickpea mixture
  • Knead the mixture for 2 minutes or so.
  • Scoop out about 2 tablespoons at a time and shape into a ball, then slightly flatten into a disc.
    Shaping falafels
  • Lubricate your palms with cooking oil if needed.
  • Brush some oil on top of the falafels and pop them into the preheated oven for 20 minutes. Then flip them over and let cook for another 10 minutes or till they are light brown.
    Falafel brushed with oil


If you have a curious little chef like Ahaana at home then get them to work and shape their own falafels!