Falafel Tikkis Recipe – Healthy Indian Snack

Falafel Tikkis are a protein-rich, wholesome Indian snack made from white Kabuli channa (chickpeas), soaked overnight to enhance their softness and nutritional value. These tikkis are an excellent choice for health-conscious individuals looking for a tasty yet nourishing treat. Blended with fresh garlic, ginger, green chili, and coriander leaves, and seasoned with cumin, red chili powder, and coriander powder, the mix bursts with earthy, spicy flavors that satisfy every craving.

Once shaped into round patties, the Falafel Tikkis are shallow-fried until golden brown and crispy on the outside, while remaining soft on the inside. They’re perfect when paired with tomato ketchup, tangy chutney, or traditional hummus.

At Ekvee, we believe in not just great taste, but smart, eco-conscious food practices. Our Foodwrap is the perfect companion to store or carry these delicious tikkis. Made from greaseproof paper, it ensures your snacks stay fresh, non-soggy, and oil-free during storage or on the go. Whether you’re packing these for a tiffin box, picnic, or just saving some for later, our Foodwrap—crafted from food-grade material—keeps your food safe and hygienic.

What’s more, it’s Microwave Safe and Reheatable, so you can warm up your tikkis directly without the need to switch containers. No mess, no hassle—just unwrap and enjoy!

Try wrapping your freshly made Falafel Tikkis in Ekvee Foodwrap, designed to resist oil and preserve freshness. Its Non-Stick surface prevents food from sticking, making cleanup easier and keeping your wraps neat.

Discover the smarter, cleaner, and more sustainable way to enjoy your homemade snacks—one delicious bite at a time. Add Ekvee Foodwrap to your kitchen essentials today and elevate your food experience, one wrap at a time.

Ingredients

• 100 gm Soaked Channa white Kabuli channa, soaked overnight
  
• ½ medium Chopped Onion
  
• 4 pieces of Garlic
  
• 1 tsp Ginger Paste
  
• ½ tbsp Whole Wheat Flour
  
• 1 medium Green Chili
  
• 1 cup Fresh Coriander Leaves chopped
• ¼ tsp Cumin Powder
  
• ¼ tsp Salt
  
• ¼ tsp Red Chili Powder
  
• ¼ tsp Coriander Powder

Instructions

• In a bowl, soak the Kabuli channa overnight in water.
  
• The next day, drain the water from the soaked channa.
  
• In a grinder, add the soaked channa, chopped onion, garlic pieces, ginger paste, whole wheat flour, green chili, chopped coriander leaves, cumin powder, salt, red chili powder, and coriander powder. Grind into a coarse paste.
  
• Make small balls from the prepared mixture and set them aside.
  
• Heat oil in a kadai (deep pan). Once the oil is hot, fry the falafel balls until golden brown.
  
• Serve hot with tomato sauce or hummus.

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