A quick and healthy Middle Eastern falafel recipe made in an appam pan, perfect for a snack or appetizer.
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Wash and soak chickpeas overnight in 4 cups of water. Drain the water the next morning.
In a grinder, add chickpeas, garlic, green chillies, coriander leaves, roasted cumin seeds powder, salt, and sliced onion. Grind well.
Add chilli flakes and baking soda to the mixture. Mix well.
Immediately fry the mixture in an appam pan or on medium to low heat until golden.
Serve the falafels with hummus, pita bread, and pickled onions.
For best results, ensure the chickpeas are soaked overnight.
Use an appam pan for a healthier version with less oil.
How can I make crispy falafel in an appam pan?
To achieve crispy falafel in an appam pan, ensure that your mixture is well-ground and not too wet. Fry the falafel on medium to low heat until they turn golden brown. This method allows for even cooking and a delightful crispiness.
Are these falafel suitable for a vegan diet?
Yes, this crisp and healthy falafel recipe is entirely vegan! It uses chickpeas, garlic, and spices, making it a perfect plant-based snack or appetizer for anyone following a vegan diet.
What can I substitute for chickpeas in falafel?
If you don't have chickpeas, you can substitute them with cooked lentils or fava beans. However, keep in mind that the flavor and texture may vary slightly, so adjust the spices accordingly to maintain the falafel's signature taste.
How should I store leftover falafel?
To store leftover falafel, let them cool completely and then place them in an airtight container. They can be refrigerated for up to 3 days. For longer storage, consider freezing them; just make sure to separate each falafel with parchment paper to prevent sticking.
What are some good pairings for falafel?
Falafel pairs wonderfully with hummus, pita bread, and pickled onions. You can also serve it with a fresh salad, tahini sauce, or a yogurt-based dip for added flavor and texture.
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