Falafels are very popular Middle Eastern street food made of soaked & ground chickpeas, herbs, onion, garlic and other basic seasonings. They are then formed into balls and deep fried. So the texture is crisp from the outside and soft inside. They can be enjoyed as an appetizer with hummus or as a main course inside pita breads and salads. You can also wrap them in parathas for a meal on the go.
Try serving them with some green chutney instead, a la Indian style. I sometimes make Indian chaat / Falafel Kadhi / Kofta Curry with the leftover falafels. So check out the step by step pictorial recipe to prepare it.
- 1/2 cup kabuli chana (white chickpeas), soaked overnight
- salt to taste
- 2 tbsp. coriander leaves, chopped
- 3-4 cloves, garlic, chopped
- 1 onion, chopped
- 1-2 green chilies, chopped
- 1 tbsp. dry roasted coriander-cumin powder
- 1/2 tsp. pepper powder
- 1/2 tsp. red chili powder
- a pinch of baking soda
- 2 tbsp. maida (plain flour)
- 1 tsp. lime juice
- oil to deep fry
Blend together all the above mentioned ingredients (except oil) without adding any water. Make small equal size balls out of the dough and refrigerate for an hour.
Heat oil in a pan and fry the falafels in batches in low flame till light golden brown in colour. Drain on a kitchen towel and serve hot as a snack with hummus or with pita bread and salad.
Blend all the ingredients (except oil) without adding any water.
Make small equal size balls out of the dough & refrigerate for an hour.
Heat oil & fry falafels in batches in low flame till light golden in colour.
Drain on a kitchen towel.
Serve hot with hummus / pita bread & salad.
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