Arabian Falafel Recipe

Arabian Falafel Recipe

Ingredients  :

• Dried chickpeas : 2 cups
• Onion : 1 cut in quarters
• Garlic cloves : 4-5 chopped
• Fresh Coriander leaves : 1 cup chopped (OR)
• Fresh Cilantro / Parsley leaves : 1 cup chopped
• Salt : 2 tsp
• Coriander : 1 Tbsp
• Cumin : 2 tsp
• Pepper powder : 1/2 tsp
• Flour : 3 Tbsp
• Baking soda : 1 tsp
• Baking powder : 1/2 tsp
• Lemon juice : 1/4 tsp
• Dried bread crumbs : 3-4 tbs
• Chicken masala powder : 1/2 tsp (optional OR)
• Cayenne pepper : 1/2 tsp (optional)
• Sunflower oil or any refinery oil : 2 tsp​

Falafel Preparation

• Place dried chick pies in a large bowl filled with cold water and soak it overnight. You can omit this step if using canned beans.
• The next day, drain the chickpeas and grind it in a food processor until they have a breadcrump like consistency and there are no whole chickpeas left. Transfer to a large bowl.
• Next blend the onion, garlic, coriander leaves in the blender until it is a paste consistency, add to bean mixture.
• Add the ingredients like cumin, chicken masala/cayenne, salt, lemon juice, bread crumbs, pepper and flour. Mix well.
• Taste it to check the salt and spice level.
• Add baking powder and soda about 15 minutes before frying. Mix everything well.
• From this mix make small lemon sized balls.
• In a large skillet/ Cheenachatti heat oil. Drop a small of batter into the oil and if it sizzles, the oil is ready.
• Carefully drop the falafel balls into the oil. Fry them for 3-4 minutes until they are golden brown. Then flip over and fry other side.
• Remove from the oil and drain on a kitchen towel.
• Serve warm as an appetizer main dish with hummus, tahini, pita bread and vegetables.