Stuffed Falafel

Stuffed Falafel

From   Budget Kitchen

Prep: 8 hours

Cook: 10 minutes

Method: Easy

Course: Snack

Type: South Indian

Most of us are well acquainted with falafels, so now try these stuffed ones – just delicious


  • Chickpeas (kabuli chana), soaked overnight ½ cup
  • Cumin seeds 1 tsp
  • Red chilli powder ½ tsp
  • Garlic, minced ½ tsp
  • Fresh coriander leaves, chopped 1 small bunch
  • Small red onion, finely chopped 1
  • Lemon juice, freshly squeezed 1 to 2 tbsps
  • Fresh breadcrumbs 2 to 3 tbsps
  • Salt to taste
  • Oil to deep-fry
  • Filling
  • Hung yogurt 2 tbsps
  • Fresh coriander leaves, chopped 1 tsp
  • Green chillies, chopped 1 tsp
  • Roasted chana powder 1 tbsp
  • Fresh mint leaves, chopped 1 tsp
  • Salt to taste


  • Drain the soaked chickpeas on a kitchen towel or leave in a colander with a suspended base. It is important drain out as much as moisture as possible.
  • Transfer the chickpeas into a grinder jar, add cumin seeds, red chilli powder, garlic, coriander leaves, red onion, lemon juice, breadcrumbs and salt and grind till smooth.
  • Transfer the mixture into a bowl, divide into small equal portions and roll into balls.
  • For filling, take hung yogurt in another bowl, add coriander leaves, green chillies, roasted chana powder, mint leaves and salt and mix well.
  • Take each chickpea ball in your palm and spread into a roundel, keep 1 tsp of the filling mixture in the centre, bring the edges together and shape into a small patty.
  • Heat sufficient oil in a kadai, slide in the patties and deep fry till golden. Drain on absorbent paper.
  • Arrange on serving platter and serve hot with a sauce of your choice.