This intensely fragrant and nutritious Middle Eastern food is most commonly deep fried. It is served with pita bread and hummus. While I am big fan of falafel, I am not such a big fan of deep fried food. In this recipe, I have shallow fried them in my favourite cast iron pan for extra crunchiness!
Recipe: (makes about 12)
To chop coarsely:
- Chickpeas - 1 cup (soaked overnight and drained)
- Onion -1- (80g approx) chopped
- Garlic - 3 cloves- (15g approx) chopped
- Chillies - 3 - (15g approx) - 2 green and 1 red - chopped
- Coriander leaves (chopped) - 3 fistfuls -80g (approx)
- Mint leaves - 1 fistful - 20g (approx)
- Cumin powder - 2 teaspoons
- Cinnamon powder- 1 teaspoon
- Cardamom powder - 1 teaspoon
- Pepper powder- ½ teaspoon
- Baking soda - 1 ½ teaspoons
- Chickpeas flour - 3 tablespoons
- Salt to taste
- Oil - 1.5 teaspoons per falafel (approx)
- Coarsely chop all the ingredients mentioned under "to chop coarsely" in a food processor. Do not add any water. The mix should resemble the texture of coarse sand. (see picture)
- Transfer the mix into a bowl. Add baking soda, chickpeas flour and salt. Mix well and refrigerate for an hour.
- Make into balls, flatten them slightly and shallow fry in cast iron pan for best crunch.
- Since I used very little oil for frying, I covered the pan and cooked them for 3-4 minutes on one side. I then flipped them and roasted them for another 3-4 minutes without the lid.
- I served it with hummus and a wedge of lime.