September 12, 2018

fried falafel

You will fala-FEL in love with this recipe. The coarse texture is the key to a great falafel. 


 2 cups of soaked chickpeas 

Onions - 1 small

Green Chili - 1

Parsley - 1/4th cup

Fresh cilantro - 14th cup 

Garlic - 3 to 4 cloves

All-purpose flour - 1 cup 

Salt - 1 Tsp

Baking powder - 1/2 Tbsp 

Cumin - 2 Tsp 

Coriander powder - 1 Tsp

Cardamom powder - 1 Tsp

Black pepper - 1/4 Tsp

Red chili powder - 1/4 Tsp

Vegetable oil for frying 


1. Drain the soaked chickpeas and rinse well. Pour them into a food processor along with parsley, cilantro, coriander powder, cumin powder, red chili powder, cardamom powder, green chili, garlic, and salt. 

chef's satchel falafel

2. Blitz to a coarse texture. Empty in a bowl and run a fork through to lighten the mixture as well as separate the unblended chunks of chickpeas.

blended chickpeas for falafel

3. Add finely chopped onion as well as baking powder. Mix well and refrigerate for a couple of hours. 

4. Fill a skillet with vegetable oil to 1 1/2 to 2 inches. As per my experience, heating oil to 340 to 350 degrees F is great for cooking it thoroughly. Use a candy thermometer for getting the exact read of the temperature. 

5. Form the falafel into round balls or slider patties. Use wet or oiled hands to avoid the mixture from sticking to your palms while forming the balls/sliders. The mixture might seem loose when shaping them but, don't worry, it will stick together once they begin to fry. 

rolled out falafel

6. Drop a couple of the shaped falafel patties in the oil to test. If they do not hold together, add 1 tbsp of flour to your mixture. 

7. Once the oil has hit the right temperature, drop 5 to 6 falafel at a time. Fry till golden brown.

deep fried falafel

golden brown falafel