How to make Rajma Falafal - Rajma replaces kabuli chana in these falafals which taste just as good.

This recipe is from FoodFood TV channel & has featured on Turban Tadka.

Main Ingredients : Red Kidney Beans, Couscous (कूसकूस)

Cuisine : Fusion

Course : Snacks and Starters

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Rajma Falafal Recipe Card

Rajma Falafal

Fusion cuisine is one that combines elements of different culinary traditions. Cuisines of this type are not categorized according to any one particular cuisine style and have played a part in a number of innovations.
Fusion food is a general term for the combination of various forms of cookery and comes in several forms.  

For more recipes related to Rajma Falafal checkout Refried Beans, Rajma Galouti Kebabs, Rajma Dhokla, Red Kidney Bean and Coriander Burgers . You can also find more Snacks and Starters recipes like Corn Chips With Cheese Dressing, Healthy Muffins, Rusk, Chicken Frankie.

Prep Time : 11-15 minutes

Cook time : 16-20 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Mild

Ingredients for Rajma Falafal Recipe

  • Red Kidney Beans Soaked drained and boiled in plenty of water and 1 cup

  • Couscous 3 cloves

  • Salt to taste

  • Couscous, soaked 1/4 cup

  • Fresh coriander leaves finely chopped 3-4 tablespoons

  • Fresh mint leaves finely chopped 2 tablespoons

  • Spring onion greens finely chopped 2 stalks

  • Roasted cumin powder 1 teaspoon

  • Red chilli powder 1 teaspoon

  • Black pepper powder 1/4 teaspoon

  • Soda bicarbonate a pinch

  • Oil to deep fry


Step 1

Finely chop garlic cloves and add little salt to it.

Step 2

Mix together rajma, couscous, coriander leaves, mint leaves, spring onion greens, garlic, roasted cumin powder, red chilli powder, black pepper powder, soda bicarbonate and salt in a bowl and mash lightly. Heat oil in a fryer.

Step 3

Divide the mixture into equal portions and roll them into round falafals.

Step 4

Gently slide them into hot oil and deep till half done. Drain on absorbent paper. Press them slightly.

Step 5

Reheat the oil and deep-fry the falafal till golden and crisp. Drain on absorbent paper.

Step 6

Transfer the falafals on the serving plate and serve hot.