Falafels are deep-fried chickpea fritters made all-over the middle east. This protein-rich snack is served by itself with Hummus and Moutabel/Baba Ganoush, or then used in a filling Pita Pocket. Either way, it is a treat I love.
1.5CupsChickpeas, Garbanzo Beans, or Kabuli Chana(~150 gms)
1/4CupChopped Onion(~25 gms)
3Garlic Cloves(6 gms)
1/2tspRoasted Cumin Powder(~1 gm)
1/2tbspCoriander Powder(~2 gms)
1/2CupChopped Fresh Parsley or Coriander(~40 gms)
1/2tspRed Chilli Powder
1-2tbspChickpea Flour (Besan) or Wheat Flour(See Notes)
Salt to Taste
Oil for Frying(~ 300 ml)
Instructions
Getting the Chickpeas Ready
Soak the chickpeas with 3 cups of water for at least 8 hours.
Drain all the water from the chickpeas.
Making the Falafel Dough (See Notes)
Grind the soaked and drained chickpeas, chopped onion, chopped coriander/parsley, coriander powder, cumin powder garlic, chilli powder, and salt into a coarse paste with as little water as possible. If you use too much water, the dough will not hold shape when we make Falafels.
Transfer the chickpea dough into a vessel and add 1 tbsp chickpea flour.
Mix well. Take 1.5 tbsp dough and roll into a ball. Gently press into a disc. If the disc does not hold shape, add more chickpea flour to the dough and mix well.
Making the Falafels
Divide the dough into 16 to 20 equal portions.
Roll each portion into a ball and then gently press to form a disc. I used a Falafel maker that I bought in Dubai.
Repeat till you have shaped all the Falafels.
In a wok or kadai, over low flame, heat the oil for 5 to 7 minutes till it is hot. To test the heat of the oil, drop a pea sized ball of Falafel dough into the oil. It should rise to the top, sizzle, and fry
Gently slide 3 to 4 Falafels into the oil and fry over low to medium heat till golden brown.
Using a slotted spoon, remove the fried falafels and drain all oil.