Healthy, low calorie Crispy Falafel recipe with detailed step-wise pictures. Made with sprouted chickpeas, this low calorie and easy falafel recipe is crispy on the outside, delicious on the inside!

A few years ago I made Falafel for the first time in my life. I used kabuli chana/chickpeas and made patties out of them with all falafel spices. Being on a high baking spree, I baked my Falafel patties to make delicious home-style Burgers. A few of them also went into making Pita Pockets. I simply love middle eastern cuisine and the use of many spices that are very close to the Indian spices used on a regular basis. I usually make Pita Bread at home, with either a salad or a low calorie paneer balls to go as stuffing. Recently when I had a big bag of sprouted black chana, I decided to make Low Calorie Cripsy Falafel – only this time instead of baking, I wanted to make it on stove top.

I followed the same recipe as my Falafel patties, apart from adding a few more spices and of course using sprouted black chana instead of regular soaked chana. The last time we tried deep-fried Falafels in a restaurant, I could distinctly make out that the batter/dough was made with white chickpeas, soaked and not boiled. If I were to make a deep-fried version of Falafel, I would also recommend using soaked chickpeas. But since I was going to make Low Calorie Crispy Falafel on stove top using my Appe Pan, I didn’t want to take any chances. I boiled the chickpeas, drained off all water making sure there is no moisture. That way, Falafel turns out super crispy on the outside but soft and delicious on the inside.

This Low Calorie Crispy Falafel is a very easy and simple recipe with few ingredients and kitchen staple spices. Roasted Coriander Seeds, Coriander Powder, Garlic Pods, Mint and Coriander Leaves with lots of finely chopped onions – these Falafels are such a flavor bomb, without being too high on empty calories. I served these with a simple low calorie creamy dip made from hung curd and finely chopped mint leaves. I also stuffed a few of these falafels into homemade pita bread, with some pickled onions and the dip. It made for a really delicious dinner at the end of the long work day! While I totally enjoy the process of baking falafels, this is quicker and much simpler.

How to make Low Calorie Crispy Falafel | Easy Falafel Recipe –

📖 Recipe

Detailed step-wise picture recipe of making Low Calorie Crispy Falafel | Easy Falafel Recipe –

To a blender add boiled & drained chickpeas along with garlic pods and salt. Blend into a coarse paste without adding any water.

Remove it onto a bowl and add red chilli powder, coriander powder, roasted & crushed coriander seeds.

Next add finely chopped onions, mint leaves and coriander leaves.

Mix everything well together without adding any water. When you clump the mixture together, it should form a ball easily.

Divide the dough into small balls of equal size.

Meanwhile heat the appe pan with little oil in each cavity. Once hot, set it on low/medium flame. Place the prepared falafels in each cavity. Cook until the bottom is crispy and golden, carefully turn them around to cook on all sides.

When they turn golden and crispy on all sides, remove them from heat. Repeat this with rest of the falafels.

Serve hot with yogurt mint dipping sauce (recipe in notes).

Note –

I served these falafels with Hung Curd Mint Dip – ½ cup of Hung Curd mixed with ¼ cup of Finely Chopped Mint Leaves and Salt.
Adjust spices as per preference.
You can deep fry these, but don’t use boiled chickpeas. Just soaked chickpeas will do.

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