Chettinad Curry Falafel Recipe

Falafel with a South Indian curry blend twist! Recipe and photo courtesy of Épices de Cru.

Epices de Cru photo of Curry Falafel


  • 1 lb dried chickpeas
  • 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. Rinse chickpeas and place in a large container. Cover generously with water (keeping in mind that they’ll double in volume). Let rest overnight.
  2. The next day, drain and rinse the chickpeas. Drain in a colander.
  3. Place onion, fresh garlic, parsley, salt, ground curry and dried garlic in a food processor. Grind for 2 minutes.
  4. Add chickpeas 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. Transfer to a bowl and chill for 1-2 hours.
  6. Pour 2 inches of oil into a pot and heat to 350° F.
  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.