Falafels are very popular Middle Eastern street food made of soaked & ground chickpeas, herbs, onion, garlic and other basic seasonings. They are then formed into balls and deep fried. So the texture is crisp from the outside and soft inside. They can be enjoyed as an appetizer with hummus or as a main course inside pita breads and salads. You can also wrap them in parathas, khubz or tortillas for a meal on the go.
In this recipe, I made use of a falafel maker to prepare these falafels. However, you can make them easily with your hands or can use an ice cream scoop.
Try serving them with some green chutney instead, a la Indian style. I sometimes make Indian chaat / Falafel Kadhi / Kofta Curry with the leftover falafels. So check out the step by step pictorial recipe to prepare it.
- 1 cup kabuli chana (white chickpeas), soaked overnight
- salt to taste
- handful of coriander leaves
- handful of parsley leaves
- 3-4 cloves, garlic
- 1 onion, chopped
- 1 tbsp. roasted coriander-cumin powder
- 1/2 tsp. pepper powder
- 1/2 tsp. red chili powder
- a pinch of baking soda
- 2 tbsp. plain flour
- 1 tsp. lime juice
- oil to deep fry
Blend together all the above mentioned ingredients (except oil) without adding any water.
Prepare small equal sized balls out of the ground mix with the help of a falafel maker. Refrigerate for an hour.
Heat oil in a pan and fry the falafels in batches in a low to medium flame till golden brown in colour.
Heat oil in a pan and fry the falafels in batches in a low to medium flame till golden brown in colour.
Drain on a kitchen towel and serve hot as a snack with hummus or with pita bread and salad.
Blend together all the above mentioned ingredients (except oil) without
adding any water.
help of a falafel maker. Refrigerate for an hour.
Drain on a kitchen towel.
Heat oil & fry the falafels in batches in a low to medium
flame till golden brown in colour.
Prick them up with a slotted spoon.
Serve hot as a snack with hummus or with pita bread and salad.
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