easy falafel recipe
Learn to make falafel from cooked chickpeas. These falafels are easy to make and very delicious.
Servings 10 nos
Ingredients
- 1 cup white chickpeas soaked and boiled
- 1 medium onion roughly chopped
- ¼ tsp black pepper corns
- ½ tsp cumin
- ¼ cup fresh coriander leaves
- ½ tsp red chili powder
- ½ tsp coriander powder
- ½ tsp chaat masala
- oil to deep fry
- 1 tsp lemon juice
- all purpose flour/maida for binding
Instructions
- take a mixer jar.
- transfer chickpeas into that.
- add onions.
- add black peppercorns and cumins.
- add coriander leaves.
- add red chili powder.
- add coriander powder and chat masala powder.
- add salt to your taste.
- add lemon juice.
- churn them to a semi-coarse paste.
- now, transfer this paste to a mixing bowl.
- add maida/all purpose flour for the binding.
- mix it well.
- take a portion and prepare a medium size tikki.
- keep aside.
frying,
- first let's test the falafel. heat oil for deep frying in a pan or kadai. roll a small ball or patty from the mixture and place it in the oil.
- if the falafel does not break, then you are good to go with the frying. if it breaks then add 1/2 to 1 tbsp more of the all purpose flour (maida) and refrigerate.
- the oil temperature is important here as if the oil is not hot enough, the falafels can break.
- when you place the falafel in the oil, it should come up gradually to the top. if it does notcome to the top or sticks to the pan, the oil is not hot enough. if the falafel comes tooquickly and starts browning fast, the oil is very hot.
- make medium sized balls from the falafel mixture and place them in medium hot oil. Do not crowd the pan.
- when the bases get light golden, gently turn over and fry the other side.
- fry falafel till they become crisp and are golden.
- drain the fried falafel on kitchen paper towels to remove excess oil.
- serve falafels as a side snack with a tahini dip or hummus. these also taste good with coriander chutney and even tomato ketchup. you can also stuff them in pita breads.
- I served this recipe with hummus dip.
Video
Notes
- for soaking kabuli chana, check out my soaking and sprouting guide.
- you should get a semi coarse mixture. don't make it too pasty and smooth. avoid adding water while grinding. if you are unable to grind without water, then you can add 1 to 3 tbsp of water.
- if the falafel mixture is too coarse, you won't be able to shape them into balls. the consistency should be semi coarse so that you are able to shape them into balls or patties.
- you can even refrigerate the mixture for some hours or 1-2 days.
- your falafel may break if binding agent is not enough.
- if the oil is not hot enough, the falafels can break.
- when you place the falafel in the oil, it should come up gradually to the top. if it does not come to the top or sticks to the pan, the oil is not hot enough. if the falafel comes too quickly and starts browning fast, the oil is very hot.
