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Falafel

Sneha
Print Recipe
Course Appetizer, Side Dish
Cuisine Middle Eastern

Equipment

  • Food Processor/Mixer

Ingredients
  

  • 1 cup Dry Chickpeas
  • 1 no Small Onion (or half a large one)
  • 4 pods Garlic
  • 1 cup Chopped Coriander Leaves
  • 1.5 tsp Salt
  • 1 tsp Cumin
  • 1/2 tsp Coriander Powder
  • 1/4 tsp Baking Soda
  • 1 tbsp Flour
  • 2 tbsp Gram Flour (Besan)

Instructions
 

  • Soak chickpeas overnight or for 12 - 16 hours.
  • Drain the chickpease, wash well and dry thoroughly.
  • Add all ingredients (except AP flour and gram flour) to a food processer and pulse till coarsely ground.
  • Add one tbsp of AP flour and 1 tbsp of gram flour and mix.
  • Depending on the texture of the mixture, you can add one more tbsp of gram flour.
  • You're looking for a mixture that holds its shape but is still coarse and grainy. Do not overmix.
  • Pack into a bowl and cover with plastic wrap.
  • Refrigerate for at least 2 hours
  • Shape into balls or patties.
  • Shallow fry patties or deep fry balls till dark brown.

To Freeze

  • Once shaped into balls, freeze uncovered for 2 hours.
  • Transfer to freezer safe bags and keep frozen.
  • Remove required quantity from freezer and fry immediately.
Keyword Falafel, Hummus, Mezze