Falafel

SpicySpicy Served HotServed Hot
Good based on 1 Ratings

 

Servings: 4 Preparation time:
Ingredients:
  • Chickpeas, Garbanzo Beans, Bengalgram, Mature Seeds, Raw, Channa, Kabuli Chana Dal, Chana Dal, Gram Dhal 250 gm (dried) chickpeas
  • Onions, Raw, Onion 80 gm( finely chopped) onion ( roughly medium sized)
  • Garlic, Raw, Garlic flakes, Lahsun, grated garlic, Garlic pods 1 garlic( clove, crushed)
  • Coriander Leaf Corriander, Cilantro Leaves, Green, Leaves, Parsley Leaves, Coriander 1/4 Cup (finely chopped flatleaf) parsley
  • Coriander Leaf Corriander, Cilantro Leaves, Green, Leaves, Parsley Leaves, Coriander 1 tbsp (finely chopped) coriander
  • Pepper, Red Or Cayenne, Guinea Spice,cow Horn Pepper,aleva Or Bird Pepper,red Chili Pepper 1/4 tsp cayenne pepper
  • Cumin Seed, Shahi Jeera, Nitu Didi cumin seed 1 tsp (ground) cumin
  • Coriander Leaf Corriander, Cilantro Leaves, Green, Leaves, Parsley Leaves, Coriander 1/2 tsp( ground) coriander
  • Cardamom Powder, Cardamom Pd, Choti Elaichi, Cardamom, Cardamon, Elachi 1/4 tsp (ground) cardamom
  • Baking Soda, Powder, Cooking Soda, Sodium Bicarbonate, Soda Bi-carb 1/2 tsp baking powder
  • Plain Flour, Maida, Refined flour 1.5 tbsp plain flour
  • Salt, Common Salt, Rock Salt, Table Salt Salt to taste
  • Canola Oil, Vegetable Oil, Cooking (about 750 ml sunflower) oil( for deep-frying)

Instructions (Preparation Steps):

  • Rinse the chickpeas twice in running water and soak them in nearly twice the amount of water for atleast 8 hours or over night. They would nearly double in size. Drain the water and rinse again.
  • Add them in batches to a food processor or a grinder jar along with 1/2 the chopped onions,garlic,cayenne pepper,cumin,coriander powder and plain flour. Grind them and scrape the sides until you get a semi coarse mix. Add the remaining onions, baking powder, finely chopped parsley and coriander leaves and blend again. Adjust salt as needed.
  • Once you have achieved the desired texture for the falafel mixture, transfer them to the bowl. Cover with cling film and refrigerate for 2 hours.Heat Oil in medium heat. While the Oil is getting heated, make small falafel balls and set them side. While frying anything, as a precaution, I would test with one to check if the mixture does not separate out and the oil is well heated. Once this works, I would add 4-5 falafel balls together in the next batch. Fry for approximately 4-5 minutes until golden brown. Drain them onto a kitchen towel.
  • Repeat the process for the remaining falafel balls.
  • Notes:
  • Make sure do not over process it and make it a smooth consistency. The texture needs to be semi coarse.
  • This is an eggless recipe. Some people prefer adding eggs to ensure binding is 100% . I have not tested it, hence cannot guarantee.
  • If you do not have parsley at hand, you may replace all of them with coriander leaves.

Cook's Tip:
Always warm dry spices like cumin seeds, cardamom, cloves, etc. on a griddle before powdering. They will grind faster and the powder will be finer.
2857 likes
Always warm dry spices like cumin seeds, cardamom, cloves, etc. on a griddle before powdering. They will grind faster and the powder will be finer.
2857 likes
Cayenne pepper can add a little fire to recipes. Use less, taste and then add more if you’d like.
410 likes

 

Rate this Recipe:

Average