A delicious and crispy falafel made from chickpeas and aromatic spices, perfect for a snack or appetizer.
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Grind the soaked chickpeas, chopped onion, coriander leaves, cumin, black pepper, salt, chaat masala, green chilli, ginger powder, and garlic paste into a coarse mixture.
Shape the mixture into small balls or patties.
Fry the falafel balls in hot oil until golden brown and crispy.
Serve hot with your favorite chutney.
Ensure the chickpeas are soaked overnight for the best texture.
Adjust the spices according to your taste preference.
Test one falafel ball in the oil first to ensure it holds together.
Can I use canned chickpeas for falafel?
It's best to use dried chickpeas soaked overnight for the right texture. Canned chickpeas may make the mixture too wet.
How can I make falafel gluten-free?
This recipe is naturally gluten-free as it doesn't contain any wheat-based ingredients.
What can I serve with falafel?
Falafel is often served with pita bread, hummus, tahini sauce, or a fresh salad.
Can I bake falafel instead of frying?
Yes, you can bake falafel at 375°F (190°C) for about 20-25 minutes, flipping halfway through.
How do I store leftover falafel?
Store leftover falafel in an airtight container in the refrigerator for up to 3 days. Reheat in the oven for best results.
