Falafel – deep fried crispy chickpea fritters served in pita pockets or as an appetizer.
Falafel recipe is a popular Middle Eastern recipe. It is known to have originated in Egypt. The star ingredient of this dish is chickpeas. It is soaked, drained and blended with few herbs and spices and deep fried. Falafels are crispy, spicy and loved by all.
Chickpeas or garbanzo beans are high in proteins and fiber, low in saturated fats and cholesterol. For a healthier choice, you may wish to bake. Since I don’t make these often, I don’t mind treating myself to a deep fried version which has a far better taste and texture than the baked ones.
I like to use my Cuisinart Hand Blender for grinding the chickpea and other ingredients. It is a mini hand immersion blender with a chopper attachment. I prefer to use the chopper attachment, since it helps in grinding the chickpeas and other ingredients without adding any additional water, whereas in blender, you will have to add water. The mini chopper is most useful for making ginger garlic paste, or finely mincing onions, tomatoes and herbs for everyday cooking.
Falafels are usually served in pita pockets with some raw veggies, pickled veggies and tahini sauce. I like to simply serve it with spiced greek yogurt and enjoy the falafel as a whole dish.
11/2 cups raw chickpeas, soak for 12 hours
4 garlic cloves (big cloves), finely chopped
3/4 cup parsley, finely chopped
1/2 cup spring onions or yellow onions, finely chopped
1 teaspoon cumin powder
1 teaspoon red chilli powder
1 teaspoon coriander powder
2 tablespoon sesame seeds
1/4 teaspoon baking soda
1 tablespoon lemon juice
2-3 tablespoon all purpose flour
2 teaspoon salt (or as needed)
oil, for deep frying
- Using a blender or food chopper, grind the soaked chickpeas to a fine paste (a little bit of coarse texture is okay) without using any water. Transfer to a large mixing bowl.
- To the bowl, add chopped garlic, parsley, onions, cumin powder, red chilli powder, coriander powder, baking powder and sesame seeds. Mix well with your hands.
- Add lemon juice and baking soda, mix again. Add all purpose flour to absorb the moisture, one tablespoon at a time.
- Refrigerate the mixture for 2-3 hours.
- When ready to fry, take out the mixture from fridge. Add salt and mix well.
- Heat enough oil in pan to deep fry. While the oil is eating, make flat or round small sized patties and fry on medium-low heat until brown on both sides.
Tip: Do not add salt beforehand. It releases moisture into the mixture and may make your patties difficult to manage. You may then have to add more flour