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falafel

Falafel

Soaked chickpeas are ground with onion, garlic, coriander, parsley, spices (including cumin, red chili powder), and soda. After making batter it needs to be refrigerated for at least one hour, then the little balls are made and finally dip fried.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 20 qty
Course: Appetizer, Breakfast, Snack
Cuisine: Mediterranean
Ingredients Method Notes

Ingredients
  

  • 2 cups Chickpea
  • 1 bunch Coriander
  • 1 bunch Parsley
  • 1 qty Onion
  • 3-4 qty Garlic
  • 1 tsp Red chili powder
  • 1 tsp Cumin powder
  • 1 tsp Salt
  • ¼ cup All-purpose flour
  • ½ tsp Baking soda
  • oil for frying

Method
 

  1. Soak 2 cups of chickpeas for 6–7 hours or overnight.
  2. Rinse them 2–3 times, then drain all the water completely.
  3. Place a handful of parsley and coriander in a food processor. Grind them coarsely, but do not turn them into a paste.
  4. Add soaked chickpeas, chopped onions, garlic, red chili powder, cumin powder, and salt. Grind again until the mixture is coarse and grainy.
  5. Transfer the mixture into a bowl. Mix in all-purpose flour and a small pinch of baking soda.
  6. Cover the bowl and refrigerate the mixture for at least 1 hour. This helps the falafel hold its shape.
  7. After chilling, shape the mixture into small balls or patties.
  8. Heat oil on medium flame. Deep-fry the falafel until golden and crispy on the outside.
  9. Serve hot with tahini, hummus, or your favorite chutney.

Notes

  • If you do not have parsley, just skip it and add more coriander. 
  • If the mixture has more moisture, add some all purpose flour and adjust consistency.
  • If you are using regular mixer to grind, use on off action and make it coarse. 
  • Do not use canned chickpeas as it has more moisture.