This is a tried and tested foolproof vegan falafel recipe. Crispy from the outside and fluffy from the inside. Be sure to watch the video.
- 2 Cup dried chickpeas (white chana/chole)
- ½ Cup onion, roughly chopped
- 5 - 6 garlic cloves or to taste
- 1 - 2 green chili
- ¼ Cup spring onion (greens), roughly chopped
- ½ Cup fresh coriander or cilantro or parsley
- 2 tablespoon all purpose flour (maida)
- 1 tablespoon cumin powder (jeera powder)
- 1 tablespoon coriander powder
- 1 teaspoon baking powder
- 1 teaspoon red chili powder or red paprika
- Salt to taste
- 1 tablespoon sesame seeds (white til)
- 2 Cup vegetable oil, for pan or shallow frying
Start by cooking the dried chickpeas in water for 5 - 6 hours. Once chickpeas are bigger in size after soaking, drain all the water and transfer them to a colander.
Add soaked chickpeas, onion, garlic, green chili, fresh herbs, spices, and salt in a food processor with a blade attachment. Use the PULSE function without using any water, scraping down the sides of the processor if needed to grind the ingredients but at the same time keep the texture coarse and not a smooth paste.
Transfer the falafel mixture into a large mixing bowl. Add sesame seeds and mix nicely. Keep in the fridge for 10 - 15 minutes or until ready to use.
Heat oil in a frying pan to shallow or pan fry the falafel.
Meanwhile, shape the falafel into a round disc of ¼ inch thickness. Arrange the shaped falafel in a plate.
Pan Fry the falafel in small batches until golden and crisp on both sides. Transfer to a plate lined with an oil absorbent paper.
Preheat oven at 190 degrees Celsius. Grease a baking sheet with oil. Arrange falafel at an equal distance on the greased baking sheet. Spray or brush them with cooking oil.
Bake falafel for 15 – 20 minutes on each side. Flip and bake for the same time from the other side. Baking time may vary depending upon the size and setting of the oven.
Baked falafel is less crispy, soft, and pale brown in color. But the taste is exactly the same as fried ones.
Serve Falafel warm with pita bread and hummus.
- Use dry white chickpeas (kabuli chana/chole) soaked 5 - 6 hours in the water for making the falafel batter.
- Use a strong and sharp blade food processor to grind the ingredients for the falafel. A slightly coarse or grainy texture of the ingredients is fine for making falafel.
- If the ingredients including chickpeas aren't grinding well add 1 tablespoon or so of water. Otherwise, there is no need to add any water to the falafel mixture.
- If the falafel is not holding shape while deep-frying, add more flour to the mixture, mix nicely, and then try.
Calories: 363kcal | Carbohydrates: 19g | Protein: 6g | Fat: 31g | Saturated Fat: 24g | Sodium: 41mg | Potassium: 298mg | Fiber: 5g | Sugar: 3g | Vitamin A: 115IU | Vitamin C: 4mg | Calcium: 52mg | Iron: 2mg