Falafel | Fried Chick Pea Balls | Middle Eastern Recipe

Falafel is a Middle Eastern food served in pita bread which serves as a pocket or wrapped in a lafa bread.Falafels are deep fried ball or patty from ground(soaked)chickpeas.These balls can be topped over salads,pickled vegetables,or hummus.They can also be eaten as a snack just like that.Falafel has gained popularity among vegetarians and vegans as an alternative meat laden street foods.Falafel can be baked or can be made in a paniyaram pan for a low fat version.Parsley adds a unique flavor to falafels but you can always replace with mint leaves.Those of you are familiar with masala vada(parippu vada),it tastes similar to that too and can shape just like vadas too.Falafel is rich in protein and so kids will have a filling snack.Hope you give this a try !!

Also,check out- Hummus and Tahini (from this space).

Preparation time~6 hours(soaking) + 20 minutes
Cooking time~ 20 minutes
Recipe source ~Tori Avey & youtube
Serves ~22-24 falafels
Ingredients
chick peas,soaked 3.5 cups
parsley  handful
cilantro handful
green chillies 2-3
cumin 1 tsp
crushed coriander seeds 1 tsp
garlic 3 cloves
baking soda a good pinch(optional)
flour  1 tbsp(I didn't use)
salt to taste
pepper powder to taste
oil for deep fry

Method

• Soak chick peas for 5-6 hours or overnight.Then,add the soaked chickpeas to blender.Grind /pulse until nicely ground.Transfer the mixture to a bowl and reserve 2tbsp of ground chickpeas in blender.
• To the blender,add the green chillies,parsley,coriander leaves,garlic cloves along with reserved ground chickpeas.Blend until well combined(don't add any water).Transfer to the same bowl.

• To this,add cumin powder,crushed coriander seeds,pepper powder,salt and flour if using.Add baking soda and give a quick mix.If the mixture is well ground,the falafel comes out soft,so there is no need to add baking soda but you can always add a good pinch if you wish.
• Make small gooseberry size balls or make small patties(I made both shapes) and keep on a plate.Heat oil in a pan and slide the balls in oil(don't over crowd the wok).Fry by flipping all sides until lightly browned on medium flame.
• Drain on a paper towel,repeat the next batch.Serve hot.

NOTES
* I have seen people using boiled chick peas too but I haven't tried that version yet.
* Adding baking soda is optional,if you add more the falafels will break open when in oil.
* You can replace parsley with mint leaves if you wish.


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Hope you like the recipe,enjoy !!