falafel recipe with step by step photos – falafel is a lebanese deep fried balls or patties made from white chickpeas/kabuli chana and/or fava beans. they are usually stuffed in pita bread with tahini, hummus or a vegetable salad or a assortment of veggies. absolutely wonderful and awesome snack.
all those who read my blog may know that i am very fond of middle eastern cuisine. so sometimes along with posting indian food, i also post some vegetarian middle east food recipes.
i was anyways going to post falafel recipe sooner or later hadn’t it been a request from a reader. i had boiled chickpeas/chana leftover after making palak chana and the request came the same day. so decided to make falafel instead of making hummus from the chickpeas.
recently in a restaurant we had a lebanese mezze, and we all loved it. their falafels were round like small balls and not flattened. i made them somewhat smaller in size and flattened for ease of frying in my medium sized kadai. instead of frying the falafel, they can also be grilled or baked.
i know of two ways of making falafel. in the first method the dried white chickpeas are soaked overnight in water. later the chickpeas are drained and then ground coarsely with spices and herbs. this is the easiest and reliable method to make falafel.
the second method is to coarsely ground or mash cooked chickpeas. spices, herbs and a binding agent are added. the whole mixture should resemble coarse bread crumbs. remember that the chickpeas should not be mashed very fine and pasty. this second method can go wrong if the binding agent is not enough. the falafels can break in oil while frying. hence some more of the binding agent needs to be added. you can also check this traditional falafel recipe and this herb falafel recipe.
for binding all purpose flour/maida or bread crumbs can be added to the falafel mixture. i have even added wheat flour to the falafel for binding purpose. if you don’t add any binding ingredient, then there is a chance that the falafel might break while frying in the hot oil. it has happened with me once. so i had to clear the messy oil and start all over again.
i have never used canned chickpeas. so i cannot say how the falafels turn out with canned chickpeas. in this post, i am sharing the second method. of making falafels with cooked chickpeas. i soak soak the chickpeas for a good 8-9 hours and then boil them in a pressure cooker with water and some salt. the chickpeas should be cooked well. drain the water and keep the chickpeas aside.
the texture of the falafels with this method shown here is different than the one made with soaked chickpeas. taste wise both are good.
falafel recipe below:
falafel recipe with chickpeas
INGREDIENTS (1 cup = 250 ml)
- 1 cup cooked white chickpeas (kabuli chana or chole)
- 1 small to medium onion, finely chopped (pyaaz)
- 2-3 garlic, crushed or finely chopped or minced (lahsun)
- 1 teaspoon coriander powder (dhania powder)
- ½ teaspoon red chili powder (lal mirch powder) - optional
- 1 teaspoon cumin powder (jeera powder)
- ½ teaspoon crushed black pepper or pepper powder
- 2 to 3 tablespoon all purpose flour (maida) or bread crumbs or whole wheat flour (atta)
- 3 tablespoon fresh parsley, finely chopped or minced (or coriander leaves)
- ½ to 1 tablespoon lemon juice (optional)
- salt as required
- oil for deep frying
HOW TO MAKE RECIPE
combine all the ingredients in a bowl.
mash the chickpeas and mix everything well.
form into small or medium sized balls or patties
deep fry in hot oil like the way you would do for pakoras/fritters.
turn over to the other side whilst frying to ensure that the falafels are evenly fried.
drain falafel on kitchen tissues to remove excess oil.
serve falafel hot with pita bread or serve as snack/starter with some sauce.
lets begin step by step falafel recipe:
1: put all the cooked chickpeas, spices, herbs, all purpose flour or bread crumbs, salt and lemon juice in a bowl.
2: with a wooden spoon, mix all the ingredients mashing the chickpeas as you do so.
3: shape into small or medium sized balls or patties.
4: deep fry in medium hot oil like the way you would do for pakoras. before frying the falafels, do a test by adding a tiny ball of the mixture in hot oil. if this breaks while frying, then you need to add 1 to 2 tbsp more of the all purpose flour or bread crumbs. mix again and form the patties.
5: turn over to the other side whilst frying to ensure that the falafels are evenly fried.
6: drain falafel or kitchen tissues to remove excess oil. serve falafel hot with pita bread or serve as snack/starter with some sauce. even our very own mint coriander chutney goes well with it. i served falafel with parsley pesto.