‘Falafel’ is nothing but a deep fried ball made up of chickpea, onions, herbs and spices. It is the most common and popular vegetarian delicacy in the Middle East having its origin in Egypt. Falafel tastes best with hummus and fresh salad. I wasn’t a big fan of this dish until recently, till I made them at home. They tasted so much better. The ones that I have had outside can actually choke you with dryness. But my homemade ones were moist, super soft on the inside and crunchier on the outside. Do try out my Falafel Recipe and let me know what you think?
- 2 cups dry chickpeas soaked in water for 8 hrs or overnight
- 1 large onions finely chopped
- 2 green chillies finely chopped
- 1 tsp red chilli powder
- 1/4 tsp pepper powder
- 1 tsp cumin powder
- 1/2 cup freshly chopped coriander or dried parsley
- 1 tsp coriander powder
- salt to taste
- oil to deep fry
- Little water for grinding the mixture
|Prep Time : 10 mins
|Cooking Time : 10 mins
|Serves : 3 – 4
Procedure | Falafel recipe
Soak the chickpeas overnight or for a minimum of 8 hrs in a large bowl with enough water.
Now add all the ingredients except for oil, salt and pepper in a mixer grinder and blend to a coarse, rough paste. (Do not add too much water or you may not be able to bind the falafel balls)
Scoop out all the mixture in a mixing bowl, add salt and pepper according to your taste and mix well
Now make equal sized balls of the mixture and refrigerate for about an hour or so, so that they stay firm while frying. ( I flattened them with my palms to make patties as I prefer shallow frying)
Heat oil in a pan/kadhai and fry on medium flame until well cooked and golden brown from both sides. Serve hot with hummus dip or any other sauce of your choice.