I adore a well-made crispy, crunchy falafel, especially when accompanied by hummus or then as a part of a pita pocket sandwich. I guess it appeals to my Indian food sensibilities because of the spice in it. 🙂
- Chickpeas, Garbanzo Beans, or Kabuli Chana – 1.5 Cups
- Onion – 1 Medium
- Garlic Cloves – 3
- Roasted Cumin – 1.5 tsp
- Coriander Seeds – 2 tsp
- Red Chilli Powder – 1/2 tsp
- Chopped Fresh Parsley – 3 tbsp
- Wheat Flour – 2 tbsp
- Salt to Taste
- Oil for Frying
- Soak the chickpeas with 3 cups of water for at least 8 hours.
- Drain the water from the chickpeas.
- Let the chickpeas dry for about 2 hours.
- Grind the roast cumin and coriander seeds to a fine powder.
- Chop the onion coarsely.
- Grind the chickpeas, onion, cumin-coriander powder, garlic, chilli powder, and salt into a coarse paste with as little water as possible.
- Mix in the flour and finely chopped parsley.
- Take about 1.5 tbsp of the paste and roll into a ball.
- Repeat till all the falafel paste is rolled into balls.
- In a wok or kadai, heat the oil.
- Deep fry the falafel balls till golden brown.
- Serve warm with hummus.
- To get crisp and firm falafels:
- The paste must be coarse and not too fine because then you get a “mushy” falafel.
- Ensure that you drain the water completely from the chickpeas and let them dry for sometime. You could spread them on a kitchen towel to speed up the process.
- You could add about 1 tbsp of lemon juice to the falafel mix for an extra zing.
- You could substitute the chilli powder with 1/4 tsp of pepper powder.
- Hummus (aahaaramonline.com)
- Vegan falafel (heavenlyveganbaking.wordpress.com)
- Recipe: Falafel (sarahandrachel13.wordpress.com)
- Falafel wraps with grilled veg & salsa (aculinaryaffairwithjamie.wordpress.com)
- Baked Falafel (thecooksnextdoor.com)
- Quest for the great baked falafel (kellyraposo.wordpress.com)