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Curry Falafel

Curry Falafel

Most falafel recipes have some combination of cumin, coriander, pepper, and chilies (along with other spices too). We’ve decided to revisit this classic recipe by adding a South Indian curry blend. It works great!

Serve with a taratur sauce or lemon raita.

* For a more "classic" recipe, follow the same recipe but switch the spices for Turkish fish spices or Turkish Kofte spices.


  • 1 lb dried chick peas
  • 1 medium onion
  • 1 clove garlic
  • ½ cup parsley, chopped
  • 2 tsp salt
  • 2 Tbsp Chettinad curry
  • 1 Tbsp dried garlic
  • 1 heaping Tbsp flour
  • Oil for frying


  1. 1

    Rinse chick peas and place in a large container. Cover generously with water (keeping in mind that they’ll double in volume). Let rest overnight.

  2. 2

    The next day, drain and rinse the chick peas. Drain in a colander.

  3. 3

    Place onion, fresh garlic, parsley, salt, ground curry and dried garlic in a food processor. Grind for 2 minutes.

  4. 4

    Add chick peas and flour and reduce to a rough purée. You may need to stop and stir the mixture with a spoon from time to time.

  5. 5

    Transfer to a bowl and chill for 1-2 hours.

  6. 6

    Pour 2 inches of oil into a pot and heat to 350° F.

  7. 7

    Form falafel batter into flattened balls 1 ½ inches in diameter and fry a dozen at a time. Stir them once or twice during cooking, which should take 4-5 minutes each batch. Place on a paper towel and repeat until all the falafel are cooked.