Savor the taste of Middle Eastern cuisine with these crispy and flavorful falafels made from kabuli chana (chickpeas). Perfect as a snack or appetizer, these golden-brown delights will leave you craving for more.
Ingredients
- 250gkabuli chana (chickpeas)
- 1pieceonion, chopped
- 3clovegarlic
- 1tspcumin powder
- 1tspcoriander powder
- 1/2tspred chili powder
- 1/2tspblack pepper powder
- 2tbspbesan (gram flour)
- 1/2tspbaking soda
- 1dashsalt
- 1bundlefresh coriander leaves
- 1bundlefresh parsley leaves
- 1cupcooking oil
How to make Falafel
Soak kabuli chana (chickpeas) in water for 8-10 hours or overnight. Drain the water and rinse the chickpeas well.
In a food processor, combine the soaked kabuli chana, chopped onion, garlic, fresh coriander leaves, fresh parsley leaves, cumin powder, coriander powder, red chili powder, black pepper, and salt. Process until a coarse mixture is formed.
Transfer the mixture to a bowl and add besan (gram flour) and baking soda. Mix well to form a thick batter.
Heat oil in a deep frying pan over medium heat. Shape the falafel mixture into small balls or patties using your hands or a falafel scoop.
Carefully slide the falafel balls into the hot oil and fry until they turn golden brown and crispy on all sides. This should take about 3-4 minutes per side.
Use a slotted spoon to remove the falafels from the oil and place them on a paper towel-lined plate to drain excess oil.
Tips & Tricks
Ensure the chickpeas are well-drained to avoid excess moisture in the mixture.
You can add a pinch of baking powder for extra fluffiness.
Serve with tahini sauce or hummus for an authentic taste.
Recipe by
Aksa Shaikh
(@aksashaikhkitchen)
I am passionate about Cooking, 🔪 I Know alot of Cuisines, showcasing my Talent of Cooking here in ChefAdora.