I am always looking for stuff that I can use as content for my show and my phone is my best note taking device. Any thing interesting, take a pic or make a note in it. Any idea, type it in the phone. It is the same with food. When I see or read something new, I make a note of it so I can try it out in the kitchen. Falafel is one of the best deep fried snack that I have come across. I wanted to make these during the mother’s day week and they were came out really amazing. Deep fried and delicious.
For me, Chickpeas meant chole, either a curry or the drier version which is served with roti, poori and rice. The next thought would probably be pani-puri where chickpeas are used as a stuffing. I honestly could not think beyond that. It is a great source of protein, vital for non-meat eaters and all that but I could not think of a different menu with chickpeas in it. Enter Falafels.
Falafel come out best when dry chickpeas are used. A little planning and prep is required like soaking them in water overnight and keeping them aside after a an hour after making a paste. Once the prep is done, the shaping and frying happens really fast. A course paste is needed to make the falafel. A tiny amount of chickpea flour is also added to help with the binding. Using the chickpea flour makes the falafels gluten free. Keep the paste aside for an hour or two with all the spices. This induces the flavor into the mix. I served with some garlic yogurt that is easy to make and tastes amazing.
Soaked chickpea blitzed with onion & green
The Falafel Mix
- Chickpeas: 1 cup
- Chickpea Flour/Besan: 1 tbsp
- Onion: 1
- Coriander leaves/parsley: 2 tbsp
- Pepper powder/ chilli powder: 1/2 tsp
- Cumin seeds: 1/2 tsp
- Oil for deep frying
- Soak the chickpeas in water overnight. There should be two inches of water above the chickpeas
- Chop the onions and coriander/parseley
- Put all the ingredients in the food processor and blitz to form a coarse paste. Set aside for 2hrs
- Heat oil for deep frying. Once the oil is hot reduce the flame
- Shape the falafels and dunk them in the hot oil
- Flip them once the underside has cooked to a nice brown colour
- Cook evenly. Remove from the hot oil and place on an absorbent paper.
- Serve with hummus or garlic yogurt or a dip
Mix all the following: Yogurt(1/2 cup) + lime juice(1/2 lime)+ grated garlic(1 tooth)+ sour cream (1 tbsp) & salt
- The falafel can also be shaped as kebabs or wheel-shaped
- More herbs can be added for more flavor and a green colored inside. Dill is one of my favorite in such recipes.