Savor the taste of Middle Eastern cuisine with these crispy and flavorful falafels made from kabuli chana (chickpeas). Perfect as a snack or appetizer, these golden-brown delights will leave you craving for more.
Ingredients
- 250gkabuli chana (chickpeas)
- 1pieceonion, chopped
- 3clovegarlic
- 1tspcumin powder
- 1tspcoriander powder
- 1/2tspred chili powder
- 1/2tspblack pepper powder
- 2tbspbesan (gram flour)
- 1/2tspbaking soda
- 1dashsalt
- 1bundlefresh coriander leaves
- 1bundlefresh parsley leaves
- 1cupcooking oil
How to make Falafel
Soak kabuli chana (chickpeas) in water for 8-10 hours or overnight. Drain the water and rinse the chickpeas well.
In a food processor, combine the soaked kabuli chana, chopped onion, garlic, fresh coriander leaves, fresh parsley leaves, cumin powder, coriander powder, red chili powder, black pepper, and salt. Process until a coarse mixture is formed.
Transfer the mixture to a bowl and add besan (gram flour) and baking soda. Mix well to form a thick batter.
Heat oil in a deep frying pan over medium heat. Shape the falafel mixture into small balls or patties using your hands or a falafel scoop.
Carefully slide the falafel balls into the hot oil and fry until they turn golden brown and crispy on all sides. This should take about 3-4 minutes per side.
Use a slotted spoon to remove the falafels from the oil and place them on a paper towel-lined plate to drain excess oil.
Tips & Tricks
Ensure the chickpeas are well-drained to avoid excess moisture in the mixture.
You can add a pinch of baking powder for extra fluffiness.
Serve with tahini sauce or hummus for an authentic taste.
FAQS
How do I make crispy falafel from scratch using kabuli chana?
To make crispy falafel from scratch, soak 250 g of kabuli chana (chickpeas) in water for 8-10 hours or overnight. After draining and rinsing, blend them with chopped onion, garlic, fresh herbs, and spices in a food processor until coarse. Mix in besan (gram flour) and baking soda, shape into balls, and fry in hot oil until golden brown.
Can I make falafel gluten-free and what are the best substitutions?
Yes, you can make falafel gluten-free by substituting besan (gram flour) with a gluten-free flour blend or using ground oats. Ensure that all spices and additional ingredients are also gluten-free to maintain compatibility.
What is the best way to store leftover falafel?
To store leftover falafel, let them cool completely, then place them in an airtight container. They can be refrigerated for up to 3 days or frozen for up to 3 months. Reheat in an oven or air fryer to restore their crispiness.
What are some delicious dipping sauces to pair with falafel?
Falafel pairs wonderfully with a variety of dipping sauces. Consider serving them with tahini sauce, tzatziki, or a spicy harissa sauce for a flavorful complement. You can also enjoy them with a fresh salad or in a pita with veggies.
Is falafel a healthy snack option for vegetarians and vegans?
Yes, falafel is a healthy snack option for both vegetarians and vegans. Made primarily from chickpeas, they are high in protein and fiber, making them a nutritious choice. Just be mindful of the oil used for frying if you're watching your fat intake.
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Aksa Shaikh
(@aksashaikhkitchen)
I am passionate about Cooking, 🔪 I Know alot of Cuisines, showcasing my Talent of Cooking here in ChefAdora. I am passionate about Cooking, 🔪 I Know alot of Cuisines, showcasing my Talent of Cooking here in ChefAdora. ...
Marnirni-apinthi Building, Lot Fourteen,
North Terrace, Adelaide, South Australia, 5000
Australia