Being a vegetarian, i always struggle to get my share of proteins even though i make dals quite often. I try and include other legumes such as chickpeas, black eyed beans etc but that somehow never appeals to neither of our palates. So i m always on the lookout for delicious ways in which i can include legumes and lentils in our diet. And i found falafel a perfect way to do just that.
Now, the internet is crawling with so many falafel recipes that i really dont know how to conclude on one particular way to cook these. My version has been adapted from here. While i have tried my hands at various other falafel recipes, i must say, this version seems the best bet till date. The falafels hold shape, are crunchy on the outside and soft on the inside- precisely, just how a falafel must be. I did deep fry these but you can, by all means, use an abelskeiver pan and shallow fry them as well. If you ask me about baked falafels, i really wont say yes. Because i dont believe in baking deep fried stuff all the time. Hey, i make deep fried food about once in two months, so i allow myself to indulge. In case you happen to bake them, do let me know the results.
Prep Time: Overnight for soaking
15 mins for the rest
Cook Time: 30 mins
Makes 15 medium size falafels
Allergy Info: Vegan, Soy and Nut free
Course: Snack, Appetiser
Cuisine: Middle Eastern
Garbanzo beans 1 c soaked overnight
Shallots 5 to 6 chopped or Onion 1 med chopped finely
Garlic 5 cloves
Grated ginger 2 teaspoon
Cilantro a small bunch chopped finely
Flat headed parsley 2 tablespoon chopped finely
Chives 2 stalks chopped finely
Cumin powder 1 teaspoon
Coriander powder 1 teaspoon
Chili powder 2 teaspoon
Green chili 2
Flour 1 tablespoon
Cinnamon powder ½ teaspoon
Salt to taste
Oil for deep frying
1. Adding too much flour to the falafel batter will make them hard and chewy.
2. You can skip parsley in case you dont find it and use mint instead for a refreshing taste.
3. Adjust spice levels according to your palates.
4. Make sure the oil is hot enough for frying or the falafels tend to turn soggy.
5. Canned beans works well for this recipe too.
6. While grinding, do not add more water than mentioned.
7. In case you find it difficult to grind the whole batch at once, divide the beans and grind. Later combine everything using your hands or a spatula.
Drain the beans completely.
Take about 2 tablespoon of the mixture and shape into a ball. If you find that the mixture doesnt hold, add 1 tablespoon of flour more, mix well and shape again.
Heat oil in a frying pan. When the oil is hot enough, drop the shaped ball into the hot oil. If you find the mixture disintegrating, refrigerate for an hour more or add about 1 tablespoon more flour and try again. Always test with one falafel before dropping a large batch. You will know that the oil is hot enough if you drop a small ball of mixture into it and the ball comes up floating immediately. Once the oil is hot enough and the falafel is ok, shape the remaining dough and fry in batches of 3 to 4.