The Amazing Falafels

Hey guys, I’m back again with yet another exciting recipe that is Falafel…So for those who don’t know what falafel actually is It is a ‘Middle-Eastern fast-food” made up of chickpeas and herbs.

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Whether you’re trying to cut back on meat or just looking for something different to make for dinner, homemade falafel is the solution. This classic Middle Eastern dish is actually surprisingly easy to make at home.

Now honestly guys, my dad introduced me with Falafels. Obviously it took me many trials to make it literally perfect. I remember my first trial was a disaster and that was my first lesson to make things less at the first trial because the batter was too much and literally a fail. But just when I excelled it I decided to share it with you guys…Let’s get started without any delay then…

WHAT DO WE NEED:

• Chickpeas (3 and a half cups, soaked (4 hours or more), drained and rinsed) — Remember this is the main ingredient because this is what falafel is made of. So it should be soaked for 4 hours or more. I usually soak it for overnight for better results.
• Onion (1, chopped)
• Coriander (a hand-full)
• Carom Seeds (1 tsp)
• Garlic Cloves (5)
• Lemon Juice (1 tbsp)
• Cumin Seeds (2 tsp)
• Salt (as per taste)
• Black Pepper Powder (1/2 tsp)
• Red Pepper Powder (1 tsp)
• Green Chilli (1, medium sized)
• Bread Crumbs (1 cup) — Now you must be wondering why bread crumbs ? Because bread crumbs is a binding agent for a runny or extra smooth batter. So when you roll your falafel batter into proper balls It won’t break easily.
• Oil

ASSEMBLAGE:

1. Firstly Incorporate chickpeas, onion, coriander lemon juice and all the spices in the blender. We want a coarse mixture so make sure not to make a very smooth paste or to over-blend it.
2. Then place the mixture in a bowl, add the breadcrumbs then cover and let it rest for 1–2 hours in the refrigerator.
3. After the resting phase it is time to roll them into medium sized balls. The mixture should yield 18–20 balls.
4. In a large frying pan with high sides, heat about 1 inch. Fry the falafel balls in batches of 6 for 3 minutes, flipping halfway. Once they are golden brown and crispy, transfer them to a paper towel-lined plate and sprinkle with salt.
5. Serve the falafel as desired, either as a sandwich or eat it solely. I prefer eating it with Tahini sauce and flatbread(Roti).. Also in the next blog I promise to share the recipe of Tahini Sauce. So don’t worry!

Enjoy!

TIPS AND HACKS:

• Use soaked dried chickpeas, and not canned or cooked chickpeas. This eliminates the need for flour or other binders, as well as tasting better.
• Let the batter rest for at least 20 min.
• Remember to season the batter with cumin, garlic, and herbs.
• The balls should be formed and dropped directly into the hot oil.
• Falafel balls should not be reheated.

DID YOU MAKE THIS RECIPE? Tag @savouryflavoury.
HAPPY COOKING!