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.
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.
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:
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.
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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1.This recipe makes 20-24 falafels.
2.In a mixing bowl add in soaked chickpeas.
3.Add ½ cup chopped onion.
4.Next add 1 tsp of finely chopped garlic.
5.Add 2 green chilies.
6.1 cup of coriander leaves to be added.
7.Add in salt to taste.
8.¼ tsp cardamom seeds (elaichi) powder to be added.
9.Next add in ½ a tsp of black pepper (kali mirchi) powder.
10.1 tsp cumin seeds (jeera) powder along with 1 tsp of coriander powder.
11.Add in 1 tbsp of chick pea flour (besan).
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.
13.Grind till semolina or sand like texture.
14.Refrigerate for 30 minutes to an hour.
15.Check the seasoning. Adjust if required.
16.Add in ½ a tsp of fruit salt.
17.Mix it well.
18.Take a portion, as per the desired size (anywhere between one-two tbsp). Shape into a patty or ball.
19.Heat enough oil.
20.To check if the consistency of the mixture for falafel is right, just put one falafel in hot oil.
21.Fry it and check. If it falls apart add in more besan or grind it a little.
22.Fry the falafels on low to medium flame.
23.Fry till golden brown from both the sides.
24.Serve hot. Bon appetite.
PREP TIME 15 minutes + 1 hours resting time + 10 hours soaking time
COOK TIME 20 minutes
TOTAL TIME 35 minutes + 11 hours passive time
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