This crunchy middle-eastern snack is made with chickpeas and flavored with spices. Serve with hummus, baba ganoush and pita bread.
- PREP TIME: 15 minutes (plus soaking overnight)
- COOK TIME: 30 minutes
- SERVINGS: 8 persons
- 2 cups dry chickpeas / sufaid chole
- 1 small onion, roughly chopped
- 1/4 cup chopped coriander or parsley
- 3 – 4 cloves garlic, chopped
- 1 1/2 tablespoon flour
- 1 3/4 teaspoon salt
- 2 teaspoon cumin powder / roasted & ground zeera
- 1 teaspoon ground coriander / dhaniya powder
- 1/4 teaspoon black pepper
- 1/4 teaspoon red chili powder
- Oil, for frying
- 1. Soak the chickpeas in water overnight.
- 2. Drain and rinse the chickpeas / sufaid chole.
- 3. Put them in the food processer along with onion, coriander or parsley, garlic, flour, salt, ground cumin, ground coriander / dhaniya, black pepper & red chili powder.
- 4. Process all ingredients till they come together. Scrape down the sides of the bowl as necessary. Process till the mixture comes together but it shouldn’t become a paste.
- 5. Take the mixture out into a bowl. Stir it together with a spoon just to mix through another time.
- 6. Use your hands to make falafel balls or flat falafel discs. Set aside on a tray.
- 7. Heat oil on medium flame. Fry the falafel balls for 2-3 minutes each side till golden brown.
- 8. Take the falafel out on a kitchen towel using a slotted spoon.
- 9. Serve hot with hummus, baba ganoush and tahini sauce.
Notes:In case the falafel mixture isn’t binding together well, add flour or eggs and process another time.