Falafel Recipe

Falafel Recipe Indian | How to Make Falafel at Home | Falafel and Hummus

Falafel Nuggets

Falafel Recipe Step by Step – A snack from the Middle East, made with chickpeas, which offers a contrast of textures and a bunch of mild flavors, is falafel. It can be deep-fring, shallow fried or pan-fried. Falafels can also be baked. Falafels are very popular across the globe. The reasons being very obvious. falafel is gluten-free, easy to make, healthy and absolutely delish. Although from the Middle Eastern cuisine, the flavors are very much Indian. Falafel can be tricky at times. The most critical part of the process of how to make falafel at home is to get the consistency of the falafel mixture correct. Falafel can be served with hummus or tahini sauce. Falafel and hummus make a great snack. Also, falafel can be served in the pita bread along with some salad, etc. You can also make falafel nuggets and serve as a party appetizer.

How to make Falafel at home? Required Ingredients:

Falafel recipe Indian calls for

Chickpeas: Dry chickpeas should be soaked and used to make falafel. Canned chickpeas do not make good falafels.

Herbs and spices: Onion and garlic are used to flavor falafels. Cardamom is used a lot in Middle East cuisine. Cumin, black pepper, etc have also been used. I have not used any red chili powder. However, you can use the same.

Flour: Flour is used to give a binding to the falafel mixture. All-purpose flour can be used. However, to keep the recipe gluten-free, I have used chickpea flour and it worked well.

Oil: As already mentioned, falafel can be deep-frying, shallow frying or pan-fried. The best practice is to shallow fry the falafel with oil level up to half of the falafel.

Tips and tricks to make the best falafel:

Perfect falafel should be crisp and crunchy from the outside and light and fluffy from the inside. It should have subtle and well-balanced flavors. In order to make perfect falafel, the following should be remembered:

  1. Use dry chickpeas and soak them for at least 8-10 hours. Do not use canned chickpeas to make falafel.
  2. Grind the mixture to the correct consistency. This is the key to perfect falafels. The mixture should not be too smooth neither it should be too coarse. A coarse mixture will be lacking binding and would disintegrate while frying. A smooth mixture will lose texture.
  3. Taste the mixture and adjust the seasoning before proceeding with shaping falafels.
  4. Little baking soda is added to the falafel mixture. This makes the falafel more fluffy.
  5. Always fry a small ball of falafel mixture to ensure that it is getting cooked properly and not falling apart.
  6. If the falafel disintegrates while frying, add in more gram flour or give it one or two pulses in the grinder.
  7. Fry falafel on a low to medium heat. On high heat, falafel will get cooked from the outside and will remain undercooked from the inside.

Possible variations in Falafel:

Sesame Falafel Recipe: If you are a fan of the nutty flavor of sesame seeds, you can easily add this flavor to your falafels. To do that, just add in a little sesame paste in the mixture. After shaping the falafels, either coat these in sesame seeds or sprinkle a few seeds on it.

Herbed Falafel: Add in more of the green herbs. You can also include parsley, cilantro, etc.

Egyptian Falafel: This recipe used fava beans to make falafels. You can also use a combination of fava beans and chickpeas.

Falafel Recipe Indian: Well to make this you can add in the ginger, red chili powder, turmeric powder, and vegetables, etc.

How to serve Falafel?

Falafel can be stuffed in pita bread. The pita bread should be cut into half. Open it to make a pocket for falafel. Falafels should be stuffed in the pita bread along with add-ons such as hummus, onions, lettuce, tomatoes, etc. Or falafel can be served as a snack with tahini sauce or hummus. Also with a simple green chutney or ketchup. Falafel can also be used to make rolls by wrapping up in roti or paratha along with little dip and some salad.

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How to make Falafel at home?

1.This recipe makes 20-24 falafels.

Falafel Recipe

2.In a mixing bowl add in soaked chickpeas.

Falafel Recipe

3.Add ½ cup chopped onion.

Falafel Recipe

4.Next add 1 tsp of finely chopped garlic.

Falafel Recipe

5.Add 2 green chilies.

Falafel Recipe

6.1 cup of coriander leaves to be added.

Falafel Recipe

7.Add in salt to taste.

Falafel Recipe

8.¼ tsp cardamom seeds (elaichi) powder to be added.

Falafel Recipe

9.Next add in ½ a tsp of black pepper (kali mirchi) powder.

Falafel Recipe

10.1 tsp cumin seeds (jeera) powder along with 1 tsp of coriander powder.

Falafel Recipe

11.Add in 1 tbsp of chick pea flour (besan).

Falafel Recipe

12.Add everything to the grinding jar. You can instead add all he ingredients to the grinding jar instead of adding to the mixing jar and transferring to grinding jar.

Falafel Recipe

13.Grind till semolina or sand like texture.

Falafel Recipe

14.Refrigerate for 30 minutes to an hour.

Falafel Recipe

15.Check the seasoning. Adjust if required.

Falafel Recipe

16.Add in ½ a tsp of fruit salt.

Falafel Recipe

17.Mix it well.

Falafel Recipe

18.Take a portion, as per the desired size (anywhere between one-two tbsp). Shape into a patty or ball.

Falafel Recipe

19.Heat enough oil.

Falafel Recipe

20.To check if the consistency of the mixture for falafel is right, just put one falafel in hot oil.

Falafel Recipe

21.Fry it and check. If it falls apart add in more besan or grind it a little.

Falafel Recipe

22.Fry the falafels on low to medium flame.

Falafel Recipe

23.Fry till golden brown from both the sides.

Falafel Recipe

24.Serve hot. Bon appetite.

Falafel Recipe

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Vini

Hi! I am CA Vini Mehta. A Chartered Accountant by profession, a food blogger by passion! First of all, I would like to thank you for stopping by at Viniscookbook, I hope you have a good time. Here, yo...u will find the recipes which have been tried, at times re-tried in my kitchen and relished on the dining table. I am mother of two kids and the wife of a person with a high and selective taste sense, so basically anything, before finding its place on the blog, has many levels to cross and clear. This journey started a couple of years back. Before that I was making the most usual kind of food. The only experiment used to be asking my mother how to make something new or different☺. Then, one day, I tried a recipe for butter cookies. And they did not get to go in the container as they were over before I could store them. That day I was introduced to the joy of experimenting with recipes. And I loved everything else that followed especially garnishing and photographing food. I am still not well versed with the photography dos and don’ts but I love to experiment and learn, be it photography or cooking. Hope you too enjoy this journey as much as I do☺! Stay healthy, stay tuned!.

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