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Surabhi Sehgal
Vegan Falafel made with Lentils and Turmeric. Crisp from the outside and moist and delicious inside.
Prep Time 8 hrs
Cook Time 45 mins
Course Appetizer, Sides
Cuisine Arabic, Indian Cuisine, Lebanese
Servings 20 Falafel


  • 1.5 Cup Chana Dal soaked overnight
  • 2 tbsp Coriander chopped
  • 1 Onion Chopped
  • 6-7 Garlic cloves
  • 2 tsp Coriander powder
  • Chilli flakes to taste
  • 1 tsp Turmeric
  • 2 tsp Kebab Masala
  • Salt if needed
  • 3 tbsp Sesame Seeds
  • 3 Cups Oil for frying
  • 1 tbsp Chickpea Flour/ Besan


  • Soak Chana Dal in water overnight.
  • In the morning wash the Chana dal and drain out all the excess water 
  • Add Chana Dal, Onions, Garlic, Salt, Coriander powder, fresh Coriander, Chilli Flakes, Turmeric, Chickpea flour, Kebab Masala to a food processor and pulse to a coarse mix
  • Refrigerate for a few hours.
  • Roll into small balls
  • Coat with Sesame seeds 
  • Heat oil in a skillet 
  • Fry the Falafel on medium heat until crisp.
  • Serve Hot with some Hummus and Salad
Keyword Falafel, Turmeric Falafel, Vegan Falafel