• Wash nicely and soak chickpeas for about 5-6 hrs or overnight.
  ¾ Dried Chickpeas
• Rinse in water when ready to make. Leave chickpeas on colander to drain water completely.
• Take peeled and cubed beetroot. Pulse to chop it finely in food processor/grinder.
  1 medium Beetroot
• Now add chickpeas, onion, ginger, garlic, green chillies, cumin seeds and salt. Grind the ingredients coarsely.
  1 small Onion, 2-3 Garlic Cloves, Ginger, 1-2 Green Chillies, Handful of fresh Cilantro or Parsley, 1 tsp Cumin Seeds or Powder, Salt as per taste
• Don't add any water. It should not be a soggy/wet mixture.
• Transfer the mixture to mixing bowl.
• Add sesame seeds, oil and mix nicely.
  2 tbsp Sesame seeds, 2 tbsp Oil
• If mixture feels a bit wet add chickpea/gram flour (besan).
  ¼ Cup Chickpea Flour/Gram Flour (optional)
• With wet hands or lightly oil your hands and start making patties.
• Take 1 tbsp mix. and form into a ball. Then lightly flatten it to shape it like a patty. This ensures even baking in air fryer and oven.
• Refrigerate the patties for about 10-15 mins.
• Pre-heat the air fryer.
• Then air fry patties at 200 °C or 400 °F for 15 mins. Flip the patties after 10 mins. for even frying.

How to make Baked Falafel

• Preheat the oven at 200C or 400F for 30 mins. Flip the patties after 20 mins. for even baking. Carefully flip the falafel as these are soft when warm and may disintegrate or fall apart.

Deep fry Falafels

• Heat oil in a kadhai or deep frying pan/deep fryer. Then drop the balls carefully in hot oil.
• Fry Falafels will it starts to turn give light brown hue. Cook on medium flame, else the patties will remain raw from inside.

Serving Suggestions

• Enjoy falafel with your favourite dips. Use them in wraps or sandwiches. These are served as part of Mezze platter and you can also add to your salad bowls.