Falafel – Healthy

Step 1: Prepare Chickpeas

Soak 1 cup of chickpeas overnight or for about 8-10 hours. After soaking, rinse them a couple of times and keep them in water until ready to use.

Step 2: Blend Ingredients

Into a blender jar, add a handful of coriander leaves (including tender stems), 3-4 green chilies, 4 garlic cloves, 1/2 roughly chopped onion, 1/2 tsp black pepper powder, 1/2 tsp Kashmiri chili powder, 4 crushed cloves, 1/2 tsp cinnamon powder, 1/2 tsp roasted cumin powder, 1 tsp sea salt, and the soaked and rinsed chickpeas. Blend until the mixture is coarsely ground, not super fine. You should aim for a texture where some chickpea pieces are still visible.

Step 3: Form Falafel Patties

Transfer the blended mixture to a bowl. Add 1/4 tsp turmeric powder and 2 tablespoons of sesame seeds. Mix all ingredients really well. To check if the batter is perfect, take a small portion, roll it into a round ball, and then flatten it slightly with your fingers. If it doesn't break, the falafel mix is ready. Form the entire mixture into small patties (approximately 10 patties from this recipe).

Step 4: Pan-Fry Falafel

Heat a well-seasoned cast iron pan (8-inch pan used in video) with 1 tablespoon of wood-pressed coconut oil. Lightly swirl the pan so the oil is coated all over. Once the oil is heated, place 5 falafel patties onto the hot oil. Allow this side to get roasted for about 2 to 2.5 minutes until golden brown.

Step 5: Flip and Cook

After about 2.5 minutes, carefully turn the falafel patties over using a spatula. Allow the second side to get crisp and toasted as well for about 2 minutes. You can also lightly toast the sides of the falafel by holding them with tongs. Once both sides are crisp and perfectly done, remove them from the pan.

Step 6: Serve

Serve the crispy and healthy falafel hot. You can enjoy them with green chutney, hummus, or as a filling in sandwiches or rolls. They also make a delicious snack on their own.

• Soaking chickpeas overnight (8-10 hours) is crucial for falafel.

• Blend the ingredients coarsely, not super finely, for the right texture.

• Cloves and cinnamon powder add an amazing flavor, try not to skip them.

• The falafel mix can be made ahead and refrigerated in an airtight glass container for up to 3-4 days, making it ideal for meal prep.

• Use a well-seasoned cast iron pan to prevent falafel from sticking.

• Do not overcrowd the pan when cooking to ensure even crisping and prevent breakage when flipping.

• Falafel can be deep-fried if preferred, instead of pan-fried with less oil.