Vegan and protein-rich food falafel taste great in a pita and by itself too.
Course: Appetizers-Starters, Bachelor Recipes, Kid-Friendly, Protein Rich Diet, Street Food
Cuisine: Arabic, Egypt, Israeli
Keyword: Falafel, Popular Falafel with Chickpeas, Fried, Protein-Rich Food, Vegetarain
2cupsdry chickpeas/garbanzo beans
1small onionroughly chopped
Salt to Taste
1teaspoondhania/ coriander seed powder
¼teaspoonRed Chilli powder
2teaspoonbaking soda/cooking soda
Oil for frying
The night before you plan to make falafel soak the chickpeas. The chickpeas will swell and you will have 4 -5 cups of beans after soaking.
Drain and rinse the chickpeas.
Transfer to the food processor with the chopped onion, garlic cloves, parsley, besan, salt, cumin, ground coriander, black pepper, red chilli powder.
Pulse all ingredients; scrape the sides of the processor until you get a rough, coarse mixture. The texture should not be a smooth paste and or too coarse. When you press the mixture, it should form a ball.
Transfer to a bowl and remove any large chunks if missed by the food processor.
You have two options either cover the bowl with plastic wrap and refrigerate for 1-2 hours or add baking soda and deep fry. In case even after refrigeration, you want to add baking soda dissolve 2 teaspoon of baking soda in 1 tablespoon of water and mix it into the falafel mixture.
Heat a kadhai/wok with oil. I use rice bran oil.
Wet your hands form round balls of the falafel mixture. The size of the balls is your personal choice and can be small or large.
The balls will stick together loosely at first but will bind nicely once they begin to fry.
Before you start frying test check with one first ball. In case the oil is hot enough the balls will brown on one side in 3 minutes, turn and cook on the other side it should take another 3 minutes. If the falafel cooks faster cool the oil as your oil is hot.
Fry with 4-5 at a time until fried on both sides.
Drain the falafel with a slotted spoon transfer to a plate lined with an absorbent paper.
Serve the falafels fresh and hot with a plate of hummus and topped with creamy tahini sauce.
You can also stuff them into a pita.
If the raw mixture does not hold in the hot oil, reprocess the mixture in the processor and make it more paste-like.
If they still do not hold together, you can try adding 2-3 tablespoon of flour or chickpea flour to the mixture.
If they still do not hold, add 1-2 eggs to the mix. This should fix any issues you are having.
If your falafel is too hard/too crunchy on the outside, there are two possible reasons 1) you didn't process the mixture enough-- return the chickpea mixture to the processor to make it more paste-like. 2) The chickpeas you used were old. Try buying a fresher batch of dried chickpeas next time.