Baked Falafel with Black eyed beans

Baked Falafel with Black eyed beans

A famous food from Arab country, Falafel is fried fritters that uses chickpeas. This is a falafel with a difference– Baked Falafel with Black Eyed beans. Blackeyed beans are Karamani in Tamil, Chawli in Marathi & Hindi, Lobia in English, Alasande kalu in Kannada & Bobbarlu in Telugu

Coming from a predominantly meat-eating country, Falafel is surprisingly a vegan food. Perhaps, Falafel was created to compensate for the protein in the meat. It is relatively low in fat, high in proteins and has no cholesterol as long as you do not deep fry them. Falafel generally is stuffed in Pita bread  and topped with plenty of raw vegetables. This makes Falafel a nourishing meal in itself.

Not surprisingly, It is a number one fast food in Israel and Middle East where you can see numerous Falafel stands and fast food restaurants that serve Falafel.

However, I wanted to make this Falafel with Black eyed beans (Chawli beans / Karamani) oil free. So I baked a few and roasted few in cast iron skillet without oil, for the sake of people with no oven. Both had same results. Enjoy this oil free Baked Falafel

To confirm lastly, its a zero oil recipe, for those who would like to avoid oil altogether for various reasons.

Baked Falafel with Black eyed beans

Prep Time10 minutes
Cook Time20 minutes
soaking time2 hours
Total Time30 minutes
Course: Main Course
Cuisine: International
Keyword: Falafel, black eyed bean, Karamani, Chawli, chickpeas, hummus
Servings: 17 pieces
Author: Rama G


  • ½ cup Black eyed beans
  • 1 medium onion roughly cut
  • Handful chopped coriander leaves
  • 3 cloves garlic
  • ½ tsp chilli powder
  • ¼ tsp cumin powder
  • ¼ tsp cumin powder


  • Soak the Black eyed beans in water for 2 hours.
  • In a food processor / mixer, pulse all ingredients except the beans
  • Once they are done, add the beans and pulse to a coarse paste without adding water.
  • Make sure not to make paste like consistency. It should be Dal vada consistency.
  • Add salt. 
  • If the mixture is too wet, add 2 tablespoon of besan to thicken and mix thoroughly.
  • Make lemon sized balls & flatten them. 
  • EITHER bake them at 200˚ for 10 to 15 minutes each side OR roast them in cast iron / heavy skillet without oil. 
  • Serve stuffed in Pita bread / with hummus / plain salad

Serve with Yoghurt Dip.

To make the yoghurt dip, hang dairy free yoghurt in a muslin cloth. Grate the cucumber & strain the juice. Mix hung curd, cucumber pulp, coriander leaves, mint leaves, salt and pepper powder.

baked falafel with black eyed beans

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Welcome to my blog


February 10th is celebrated as World Pulses Day. I am an avid fan of whole pulses / lentils. When I took a review of my posts so far, I realised I have as of today posted 22 recipes using whole pulses & legumes. I decided to compile all those recipes and make an eBook that you can download from my site.


Healthy Eating ?

Rama Ganapathy