Ramdane Falafel
This traditional recipe is a crunchy mix of taste and texture.
Chef Ranveer Brar Ramdane Falafel Recipe

- 4

Cooking Time

-10-15 Min


- Medium

Preparation Time

- 15 Min


  • 1½ cups soaked chickpeas
  • 1 to 2 tbsp amaranth
  • 4 to 5 garlic cloves
  • 1 tsp parsley
  • salt
  • 1 tsp cumin powder
  • ½ onion
  • 1 tbsp sesame seeds
  • 1 to 2 tsp olive oil
  • 2 to 3 plums
  • Few mint leaves
  • 2 pickled onions
  • 1 tsp olive oil


  1. 1

    Grind soaked chickpeas amaranth, garlic cloves, parsley, salt, cumin seed, onion, and sesame seeds to a coarse paste.
  2. 2

    Transfer the mixture to a bowl and mix well.
  3. 3

    Make small tikkies (falafel) from the mixture.
  4. 4

    In a pan, heat oil and shallow fry the falafel from both sides.
  5. 5

    For ramdane, cut the plums into wedges and then add mint leaves, pickled onions, olive oil, and salt.
  6. 6

    Mix well.
  7. 7

    Garnish falafel with pickled prunes.
  8. 8

    Serve with falafel and garlic sauce and ramdane.
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Ranveer Brar


Ranveer's fascination with food began on the streets of Lucknow. One of India's youngest executive chefs when he headed the kitchen at The Claridges, New Delhi, he has also spearheading Taj Group properties like Goa-based restaurants Morisco, Il Camino and Fishtail. This globe-trotting award-winning chef paints in his free time.

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