Tuesday, December 13, 2016

Falafel | Fried and Baked Chickpea Balls

  • Chickpeas - 1 cup
  • Garlic cloves, minced - 4 or 5 nos
  • Onion, chopped - 1 nos 
  • Pepper powder - 1/2 tbsp
  • Cumin powder - 1 tbsp
  • Red Chilli powder - 1 tbsp
  • Lemon juice - 1 tbsp
  • Baking powder - 1 tbso
  • All purpose flour - 4 tbsp
  • Cilantro - 2 big handfuls of fresh leaves
  • Salt as needed
  • Vegetable oil, for frying

  • Soak chickpeas overnight. After chickpeas are soaked, drain well, Set aside.
  • Chop onion with the food processor.
  • Then add chickpeas, garlic, pepper powder, cumin powder, red chilli powder, baking powder, all purpose flour, lemon juice,cilantro and salt in a food processor. 

  • Pulse for 30-40 seconds until it reaches a coarse texture. No water is added. 

  •  Transfer the mixture to a large bowl .Cover and leave it in the fridge for at least 1 hour.

  • Take small portions and make a balls. Set aside. 

Deep - Fried Chickpea Balls:-
  • Heat oil in a sauce pan/Wok.
  • Drop the balls into hot oil and fry the falafels until golden brown on all sides, about 3-4 minutes on each side.   

  • When falafels are done, transfer to paper-towel-lined plate to drain.  Serve hot.

Baked Chickpeas Balls:-
  • Preheat the oven to 375°F: Brush or rub a baking sheet with a thin layer of olive oil.
  • Place the chickpea balls on a greased baking tray and bake for 30 minutes or until golden brown on both sides. 
  • Serve hot with Tahini sauce, hummus, Yogurt etc.   

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