I'VE FALAFEL IN LOVE
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.
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.
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.
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.