We’ve been looking for easy recipe to cook in batch. Nisha just introduced us to one of her indian specialties, Falafels.
Ingredients for 30 falafels
2 cup dried chickpeas soaked overnight (Do not used canned)
1 medium onion cubed
4 garlic cloves
1 1/2 tsp whole cumin seeds/powder
1/2 tsp red chili powder (or as per your taste)
Chopped green coriander/parsley(as per your liking)
1 tbsp chickpea flour or whole purpose flour
Salt to taste
Oil for frying
1. Rinse and drain the chickpeas properly.
2. Process them with cumin, coriander powder, chili powder, garlic, onion, salt, chopped green coriander/parsley and flour to a coarse mixture. It should resemble couscous.
3. If the mix is not processed well the patties can break in the oil. So don’t over or under process. Refrigerate the mix for an hour if possible.
4. Make small lemon sized balls and press gently to bind together. (At this stage you can freeze the balls/patties to store)
5. Heat oil in a pan just enough to half-immerse** the falafel patties. This is the trick I discovered to prevent falafels from breaking apart….
6. Make a very small ball and drop it in the hot oil to check if it is binding well. If it breaks apart, can add more flour….
7. Add them to hot oil and do not disturb for a minute or two…
8. Shallow fry until golden and crisp.