Recipe Name – Falafel
Introduction – Falafel is deep fried balls or patties of grounded chickpeas or faba beans. Falafel is a traditional Middle Eastern food, that most likely originated in Egypt. Falafel is enjoyed as a snacks or with pita bread sandwich. It is super easy to make and yummy in taste. Let’s learn how to make them.
What all do you need?
- Chickpeas (soaked overnight) – 200 gm
- Green coriander – 150-200 gm
- Onion – 1 (big size)
- Garlic gloves – 9-10
- Coriander powder – 1 tablespoon
- Cumin powder – 1 tablespoon
- Baking soda – ¼ teaspoon
- Refined flour – ½ tablespoon (optional)
- Black pepper powder – ¼ teaspoon
- Salt – as per taste
- Oil – to fry falafel
- Lemon juice – 1 tablespoon
- Soak chickpeas overnight and ground them coarsely (in 2-3 batches) in the food processor or mixer grinding. Ensure they are coarsely grounded & not like a paste.
- Now process green coriander, onion and garlic in the food processor or mixer grinder.
- Mix grounded chickpeas and processed green coriander, onion and garlic together.
- And now mix all spices in the falafel mixture (coriander powder, cumin powder, black pepper powder & salt) & mix well.
- Now keep this mixture in the refrigerator for at least 2 hours. This time will help mixture to release starch which will help you to make nice falafel without adding too much of flour.
- After two hours, falafel mixture is ready to be fried.
- Add baking soda only when you are going to fry falafel. Do not mix it before.
- Check falafel mixture and if you are not able to hold firm falafel patties, add very little amount of refined flour. DO NOT ADD TOO MUCH.
- Make small balls or patties of falafel and fry in the medium hot oil for at least 4-5 min till falafel is golden brown. (Crispy outside and well-cooked inside).
- Falafel is ready to be served. Serve them hot with tahini or hummus or curd chutney and salad.
- Falafel has a crunchy texture that is why it important to coarsely ground the soaked chickpeas. Do not grind them like a paste.
- Keeping falafel mixture in the refrigerator help tremendously in holding falafel balls/patties while frying them as chickpeas will release starch post grounding them. And we will not have to add flour.
- If you still feel that mixture is not holding well, add very little amount of refined flour. But please ensure it is very little which is just required for holding falafel while frying them.
- Only add baking soda in the falafel mixture when you are going to fry falafel. Do not add baking soda before else falafel will taste weird.
- As falafel is made using raw (soaked) chickpeas so it is very important to fry them on medium high flame for 3-4 min till they are golden brown outside and well-cooked inside.
- You can eat falafel in snacks or can stuff them in the pita bread sandwich or in the burger and enjoy.