Ingredients
Directions
In a food processor jar, Add-in Chickpeas that are soaked overnight.
Add in the Onions, Parsley, Coriander, Jalapeno, Garlic, Black pepper powder, Cumin powder, Cardamom powder, and Salt. Grind all of the ingredients coarsely.
Mix the Falafel mix with Chickpea powder and Baking soda.
Now take small portions of the mixture and roll them into balls.
Deep fry them to golden brown color on medium heat.
Falafel is now ready to be served.
Ingredients
Directions
In a food processor jar, Add-in Chickpeas that are soaked overnight.
Add in the Onions, Parsley, Coriander, Jalapeno, Garlic, Black pepper powder, Cumin powder, Cardamom powder, and Salt. Grind all of the ingredients coarsely.
Mix the Falafel mix with Chickpea powder and Baking soda.
Now take small portions of the mixture and roll them into balls.
Deep fry them to golden brown color on medium heat.
Falafel is now ready to be served.
Notes
Main Ingredients
- Chickpeas or fava beans: These are the main ingredient and provide the base for the falafel mixture. They are soaked in water overnight, then drained and ground into a paste.
- Onion: Finely chopped onion is added to the chickpea mixture to add flavor and moisture.
- Garlic: Minced garlic is also added to the mixture for flavor.
- Parsley and cilantro: These herbs are added to the mixture for flavor and aroma.
- Spices: Cumin, coriander, and ground pepper are typically added to the mixture for flavor. Some recipes may also include other spices like cardamom or nutmeg.
- Flour: Some recipes may call for a small amount of flour to be added to the mixture to help bind the ingredients together.
- Salt: Salt is added to the mixture for flavor.
Tips
- Soak the chickpeas overnight before making the falafel mixture. This will help to soften the chickpeas and make them easier to grind.
- Use a food processor to grind the chickpeas and herbs together. You can also use a meat grinder or a mortar and pestle if you prefer a more traditional method.
- Be sure to add enough herbs and spices to the falafel mixture. The herbs and spices are what give falafel its unique flavor and are what makes it different from other bean-based patties.
- Add some baking soda to the mixture. This will help to make the falafel light and fluffy when fried.
- Use Chickpea flour as a binder. it will help to hold the mixture together and make it easier to shape the falafel into balls or patties.
- Fry the falafel in a deep fryer or a pot with deep enough oil. This will ensure that the falafel cooks evenly and become crispy on the outside.
- Serve the falafel in pita bread with toppings such as lettuce, tomatoes, cucumber, tahini sauce, and other condiments of your choice.
- Keep in mind that you can use different ingredient to substitute. For example, if you can’t find parsley or cilantro, you can use other herbs such as dill or mint. You can also substitute fava beans for chickpeas, or add some other ingredients like grated carrots or sweet potatoes to make a different version of the falafel.
- Experiment with different flavorings and seasonings to find the combination that you like best.
FAQs
Q: Can I use canned chickpeas instead of dried chickpeas for falafel?
A: It is possible to use canned chickpeas, but they may not have the same texture as falafel made with dried chickpeas. Soaked dried chickpeas have a better texture and flavor than canned chickpeas.
Q: Can I make falafel without a deep fryer?
A: Yes, you can make falafel without a deep fryer. You can fry them in a pan with deep enough oil, or you can also bake them in the oven.
Q: How long will falafel keep in the fridge?
A: Falafel will keep in the fridge for up to 5 days in an airtight container.
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