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.
2056 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.
2854 likes
To store iceberg lettuce, green onions or green peppers, wrap in paper towel then place in storage bag. Your veggies will last longer.
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