Chickpea Falafel – Authentic Mediterranean recipe

Falafel
Cook Time 60 mins
Cooking Method:
Cuisine:
Courses: , , , ,
Difficulty: Advanced
Servings: 8
Description

Falafel is a deep-fried aromatic patty made of Chickpeas, herbs, and spices. A staple food in many middle eastern countries, Falafel is now popular across Asia, Europe, and the Americas.

Ingredients
  • 2 cup Dried Chickpeas
  • 2 cup Parsley (Chopped)
  • 1 cup Cilantro (Chopped)
  • 3 tsp Garlic (Minced)
  • 1 cup Onion (chopped)
  • 2 tsp Green chilies/Serrano pepper (Chopped)
  • 5 tsp White Sesame seeds toasted
  • 2 tsp Gram flour/ Besan Flour
  • 1/4 tsp baking powder
  • 2 tsp Cumin powder
  • 1 tsp Coriander powder
  • 2 tsp Paprika
  • 2 tsp Salt
  • 1 tsp Black pepper (ground)
  • 2 cup Cooking oil (for frying)
  • 1 tsp Baking soda (for soaking the chickpeas)
Instructions
    Section -1 : Prepare Chickpea mixture
  1. 1
    • Soak dried chickpeas overnight in about 5 cups of water. When soaked overnight, the chickpeas almost double in size.
    • Using a food processer, Grind together soaked chickpeas along with all herbs (Parsley, cilantro), vegetables (Onions, chilies, garlic) and spices (cumin, coriander, pepper, paprika).
    • Run the food processor in intervals of 10-15 seconds. Make sure the mixture is spread evenly.
    • Blend the mixture until it is grainy texture. Be careful not to grind your ingredients too finely. We are looking for a coarser mixture as it would give the right level of softness inside the falafels. If you grind the mixture too finely, you may end up with hummus that is not fit to make falafels or the texture might turn out to be hard when fried.
    • Store the mixture for about 12 hours in the refrigerator. This will help the mixture hold together while frying.
    • Do not add salt until just before frying
    2. Section – 2 : Deep frying the Falafels
  2. 2
    • Take the mixture stored in the refrigerator and mix the gram flour / Besan, sesame seeds, Baking powder and salt.
    • Mix thoroughly. Taste the mixture and adjust for salt, spices and chili levels.
    • Heat Oil in a flat bottomed frying pan.
    • While the oil is heating, make falafel balls. I used a 2 Tablespoon measure to keep the balls of uniform size.
    • Take the mixture in the palm of your hands and roll them into a ball. Then slowly flatten the balls by pressing. Round the edges carefully so that the falafels don’t break while frying.
    • Add the falafels to the hot oil and let them fry for 2 minutes on each side. Fry the falafels until the outer color is light brown or chocolate.
    • Serve the falafels with a side of Tahini sauce and Mediterranean salad.
Notes
  1. Serve falafels while they are hot and fresh.
  2. Falafels are best served with salads, hummus, tahini sauce, hot sauce and as a filling in pita bread sandwiches.
Keywords: Vegetarian, Main Course, Mediterranean, High Protein, Egg Free
Read it online: https://www.mellowmasala.com/recipe/chickpea-falafel/
Vinay Mummigatti

I love traveling, cooking, and reading. This blog is a reflection of my passion for cooking. Food is a representation of culture and I have tried to assimilate foods from different cultures across the world. I am an Indian by birth who moved to the USA 20 years back. I hope my recipes and articles bring new experiences and joy to the readers. Please share your comments and feedback.