By Shreya Sarpal
January 22, 2026
Falafel transforms soaked chickpeas into crisp, herby fritters with a fluffy centre. Packed with bold Middle Eastern flavours, it’s perfect for wraps, bowls, or snacking straight from the pan with dips.
1 cup dried chickpeas, soaked overnight 1 roughly chopped onion 4 garlic cloves 2 tablespoons fresh parsley 1 teaspoon cumin powder 1 teaspoon coriander powder ½ teaspoon baking soda Salt to taste Oil for frying
Drain soaked chickpeas completely and add them to a grinder with onion, garlic, and herbs.
Pulse into a coarse mixture, avoiding over-grinding so the texture stays slightly grainy.
Add spices, salt, and baking soda, then mix gently and rest the mixture for 10 minutes.
Shape small balls or patties using slightly wet hands to prevent sticking.
Fry in medium-hot oil until deeply golden and crisp, then drain and serve hot.