By Devi Poojari
December 12, 2025
Herbed and protein-packed falafels are an excellent vegetarian meal option irrespective of whether they are deep-fried or air-fried. Serve with a drizzle of tahini, hummus and pickled vegetables on the side to make it a complete plate for lunch or dinner.
1 cup dried chickpeas 1 cup fresh coriander 1 cup fresh mint 6 spring onions 3 cloves garlic, minced 1.5 teaspoons cumin seeds 1 teaspoon coriander seeds Salt and pepper, to taste Oil, for frying/brushing
Rinse and cover the chickpeas with fresh water to soak for 6-8 hours or overnight.
Drain the swollen legumes and add it to a food processor along with the fresh herbs, spring onions, garlic and spices.
Grind to a coarse, slightly sticky mixture before transferring to a bowl and refrigerating it for 15-20 minutes as a way to let the starch develop.
Season with salt and pepper while bringing the frying oil to heat and shape in to equal sized balls.
Place each falafel on a clean platter before dropping it in the hot oil, a few at a time.
Fry over medium-high heat until the outside is golden-brown and crisp.
Transfer them to a paper towel lined plate to drain any excess oil, before serving hot alongside hummus, pita bread and tahini sauce.