Falafel-Ramadan Specials #2

  
I have a love affair with falafels. I never get fed up with its taste even though i have them very very often. I had made many attempts at making homemade falafel, but had never got the perfect texture and taste before. I tried again yesterday and “voila”, i finally got it right. 

   
 These little guys were amazing. Seriously, it is so simple to make this, yet how packed with flavor they are. They are nicely crisp on the outside, tender on the inside and loaded with bursts of lemon, garlic and flavors from spices in each bite. 

   
 You can enjoy them as it is, or even pair them with hummus or tahini sauce. You can also enjoy them as a wrap inside pita bread, with tomatoes, cucumber, pickled veggies and tahini. 

   
 If you are trying to cut down on fried foods you can bake these too. If you have leftover falafel, i have an amazing recipe to use that up. Will be posting it in the coming days….wait for it. πŸ™‚

   

   

Yields 15 falafels

Ingredients 

  • 1 cup dried uncooked chickpeas
  • 1/2 of a large onion
  • 3-4 cloves of garlic
  • 1/4 cup coriander leaves 
  • 1/4 cup parsley leaves 
  • 1 tbsp lemon juice
  • 1 tsp cumin powder
  • 1/2 tsp coriander powder 
  • 1/2 tsp pepper powder 
  • 1/2 tsp red chilly powder/ cayenne 
  • 1 1/2 tsp salt
  • 1/4 tsp baking soda
  • 1 1/2 tbsp flour

NOTES:

βœ”οΈ You have to drain and dry the chickpeas really well. Otherwise the falafel will break and fall off while frying. 

βœ”οΈ For that extra crispy exterior of the falafel while making balls, dont smoothen the outer part with hands, instead drop the falafel into the oil straight from the spoon or else drop it onto a plate and then slide them into the oil.

βœ”οΈ It would be better if you chop the onions, garlic and leaves before processing it so that you get an even cutting. 

βœ”οΈ If you want more greener falafel, then add a bit more of parsley or coriander leaves. 

βœ”οΈ When grinding the falafil dough, make sure you dont make it a paste. It should have a near paste, yet a little coarse consistency. 

  

Method

  1. Soak the chickpeas in water overnight. 
  2. Drain them very well and pat dry. 
  3. In a food processor/chopper add all the above mentioned ingredients. 
  4. Give 2-3 pulse, open the lid, stir around and process it again till finely minced. 
  5. Transfer to a bowl and refrigerate it for an hour. 
  6. With a tablespoon measuring spoon, scoop out  small balls of falafel mix. 
  7. Deep fry it on medium low flame till golden and crisp on outside and tender n cooked inside. 

 

Falafel
Yields 15
A deep fried ball or patty made from ground chickpeas, herbs and other ingredients.
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INGREDIENTS
  1. 1 cup dried uncooked chickpeas
  2. 1/2 of a large onion
  3. 3-4 cloves of garlic
  4. 1/4 cup coriander leaves
  5. 1/4 cup parsley leaves
  6. 1 tbsp lemon juice
  7. 1 tsp cumin powder
  8. 1/2 tsp coriander powder
  9. 1/2 tsp pepper powder
  10. 1/2 tsp red chilly powder/ cayenne
  11. 1 1/2 tsp salt
  12. 1/4 tsp baking soda
  13. 1 1/2 tbsp flour
DIRECTIONS
  1. Soak the chickpeas in water overnight.
  2. Drain them very well and pat dry.
  3. In a food processor/chopper add all the above mentioned ingredients.
  4. Give 2-3 pulse, open the lid, stir around and process it again till finely minced.
  5. Transfer to a bowl and refrigerate it for an hour.
  6. With a tablespoon measuring spoon, scoop out small balls of falafel mix.
  7. Deep fry it on medium low flame till golden and crisp on outside and tender n cooked inside.
NOTES
  1. * You have to drain and dry the chickpeas really well. Otherwise the falafel will break and fall off while frying.
  2. * For that extra crispy exterior of the falafel while making balls, dont smoothen the outer part with hands, instead drop the falafel into the oil straight from the spoon or else drop it onto a plate and then slide them into the oil.
  3. * It would be better if you chop the onions, garlic and leaves before processing it so that you get an even cutting.
  4. * If you want more greener falafel, then add a bit more of parsley or coriander leaves.
  5. * When grinding the falafil dough, make sure you dont make it a paste. It should have a near paste, yet a little coarse consistency.
Savory&SweetFood https://savoryandsweetfood.com/

  

17 thoughts on “Falafel-Ramadan Specials #2

  1. Deep fried tastes best..but sadly I suck at frying. These falafel bullets look SO tasty n just abs right! Make me these if we ever happen to meet πŸ˜‰

    1. I made them today, they are so good. It’s my first time making falafel myself and your recipe and instructions were perfect. I am so happy to have this recipe, I deep fried them, made some tahini sauce and served with lots of veggies in a pita. It was a wonderful meal. Thank you!!

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