Falafel is traditional Middle Eastern food. It is actually vegan when made the right way. There are a dozen variations you can try, keeping the base as chickpeas. It is low fat and high protein, and when topped with veggies in pita wrap it is a wholesome meal!


  • 1 cup chickpeas – soaked over night
  • 5 cloves of garlic (you can roast them for added flavour)
  • Fresh parsley – a bunch
  • Salt
  • Cumin
  • Pepper
  • 1 small chopped onion
  • Olive oil
  • Flour or chickpea flour (makes it vegan)
  • Vegetable oil/peanut oil – for frying


Soak the chickpeas overnight. Once soaked well, transfer to a food processor with the above said ingredients. Use minimal water to grind. Wetter mixture results in mushy falafel. Cover the mixture in plastic wrap and refrigerate for an hour or two. Form balls or flattened patties and dunk them in oil. Falafel is usually enjoyed with hummus and/or creamy tahini sauce. Or make a wrap out of it in pita bread with vegetables!

Recipe contributed by Shweta Senthil, Kauvery well-wisher.