Falafel which is an Arabic dish is a deep fried ball or a flat patty made from ground chickpeas, fava beans or both. In this recipe, I have used only chickpeas.
Falafel balls are commonly served in a pita, which acts as a pocket, or wrapped in a flatbread. Falafel is also frequently served as a wrapped sandwich prepared with falafel balls laid over a bed of salad or pickled vegetables, tomatoes and drizzled with tahini sauce. Falafel balls may also be eaten as a snack, or served as part of an assortment of appetizers known as a meze.
Here is the Falafel recipe with pictures:
Serves: 4
Soaking Time: 24 hours
Preparation Time: 15 mins
Cooking Time: 15 mins
Ingredients:
Chickpeas: 2 cups
Onion: 1 small chopped
Garlic: 2 cloves
Chickpea flour (besan): 1 tbsp
Salt: 2 tsp
Cumin powder: 1 tsp
Coriander Powder: 1/2 tsp
Pepper Powder: 1/4 tsp
Chili Powder: 1/4 tsp
Cardamom Powder: Pinch
Coriander: 1/4 cup chopped
Oil: to deep fry
Method of Preparation:
- Soak the chickpeas for around 24 hours.
- Drain all the water from the chickpeas. Grind the chickpeas along with all the other ingredients (onion, garlic, chickpea flour, salt, cumin powder, coriander powder, pepper powder, chili powder, cardamom powder, coriander)
- Grind to get a course mixture by scraping the sides of the grinder from time to time. Make sure not to grind for too long, else it would turn out to be too sticky.
- Stir the mixture with a fork and remove any large chunks if left in the mixture.
- Cover with plastic wrap and refrigerate for 2 hours. This will help in shaping them.
- Heat oil in a skillet. Shape the mixture into round balls or flat patties (I prefer the latter). Deep fry the patties on medium flame till brown on both sides.
- Drain the falafels on paper towels. Serve them hot with hummus or creamy tahini sauce. They can also be served in a pita, which acts as a pocket, or wrapped in a flatbread.
Note:
- If the mixture is too sticky and doesn’t hold together, you can add a little more chickpea flour.
- Make sure the patties are well fried on both sides at the correct temperature, else it would remain raw inside.
- The chickpeas are not to be cooked but put raw in the grinder.
For more Arabic dishes on this blog, you can click here: Arabic Cuisine.
For other Vegetarian Appetizers on this blog, you can click here: Vegetarian Appetizers. The most popular ones in this category are Broccoli Corn Tikki, Fried Mushrooms, Potato Stuffed Tortilla.
Falafel
- Chickpeas: 2 cups
- Onion: 1 small chopped
- Garlic: 2 cloves
- Chickpea flour (besan): 1 tbsp
- Salt: 2 tsp
- Cumin powder: 1 tsp
- Coriander Powder: ½ tsp
- Pepper Powder: ¼ tsp
- Chili Powder: ¼ tsp
- Cardamom Powder: Pinch
- Coriander: ¼ cup chopped
- Oil: to deep fry
- Soak the chickpeas for around 24 hours.
- Drain all the water from the chickpeas. Grind the chickpeas along with all the other ingredients (onion, garlic, chickpea flour, salt, cumin powder, coriander powder, pepper powder, chili powder, cardamom powder, coriander)
- Grind to get a course mixture by scraping the sides of the grinder from time to time. Make sure not to grind for too long, else it would turn out to be too sticky.
- Stir the mixture with a fork and remove any large chunks if left in the mixture.
- Cover with plastic wrap and refrigerate for 2 hours. This will help in shaping them.
- Heat oil in a skillet. Shape the mixture into round balls or flat patties (I prefer the latter). Deep fry the patties on medium flame till brown on both sides.
- Drain the falafels on paper towels. Serve them hot with hummus or creamy tahini sauce. They can also be served in a pita, which acts as a pocket, or wrapped in a flatbread.
Make sure the patties are well fried on both sides at the correct temperature, else it would remain raw inside.
The chickpeas are not to be cooked but put raw in the grinder.
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