Falafel is a Middle Eastern dish made of chickpeas which is deep-fried as balls or patty. It is commonly served in a pita, which acts as a pocket or wrapped in a flatbread known as taboon.
The falafel balls are topped with salads, pickled vegetables, hot sauce, hummus, and drizzled with tahini-based sauces. Falafel balls may also be eaten alone as a snack or served as part of an assortment of appetizers known as a meze. Falafel is eaten throughout the Middle East and is common street food. I have already posted how to make pita bread without an oven. You can check the recipe here.
The falafel can be deep-fried or shallow fried or even baked in the oven or air fryer. Here I have shown the deep-fry method. Use either a food processor or a mixer to grind the chickpeas. If using a mixer, use the whipper mode to coarsely grind the chickpeas. Soaking chickpea overnight is a must. You can either deep fry or shallow fry or even bake the falafel in the oven. Adding parsley is a must. Do not skip it, as it gives an authentic taste to the falafel. Now let us see how to prepare this recipe.
Enjoy the video of falafel. Subscribe for more videos.
- 1 cup White Chick Peas/Chana
- 1 Onion small size
- 1/2 bunch Parsley
- 1 handful Coriander Leaves/Kothamalli
- 3 Garlic pods
- 1.5 tsp Roasted coriander seeds coarsely crushed
- 1 tsp Roasted Cumin Powder
- 1 tsp Smoked Paprika
- salt to taste
- 1 tsp Baking soda
- 1 cup oil to deep fry
- Soak chickpea overnight. Once soaked, wash it thoroughly and drain the water completely.
- Roast coriander seeds on low flame until a nice aroma comes. Using a mixer or mortar pestle, grind it to a coarse powder.
- Roughly chop onion, parsley, and coriander leaves.
- Add drained chickpeas into the food processor or a mixer. Coarsely crush the chickpeas. Then add onion, garlic, parsley, coriander leaves, salt, paprika, roasted cumin powder, coriander powder, salt, and baking powder.
- Pulse until the mixture is finely chopped and coarsely blended. If required, sprinkle little water while pulsing. Do not over pulse to a smooth paste. Keep it coarse in texture.
- Make 12-15 equally lemon-sized balls. Shape it into a thick patty, as shown in the video. Keep all patty ready.
- Heat oil in a Kadai. Deep fry in medium flame until golden brown. Flip once to fry on the other side. Drain it on a kitchen towel. Crispy falafel are ready.
- Use either a food processor or a mixer to grind the chickpeas. If using a mixer, use the whipper mode to coarsely grind the chickpeas.
- Soaking chickpea overnight is a must.
- You can either deep fry or shallow fry or even bake the falafel in the oven.
- Adding parsley is a must. Do not skip it, as it gives the best taste to the falafel.
Crispy out and soft in falafel is ready to relish.
If you found this post useful, I would love it if you pin it or share it with your Facebook fans or Twitter followers, or Google+ circles today. All it takes is a simple click on the “pin it” “like,” “share,” “Tweet,” or Google+ buttons below the post. It will keep me motivated. Thank you!
Leave a Reply