vegan falafel with herbs
delicious falafel made with fresh herbs, chickpeas and spices.
Prep Time5 mins
Cook Time20 mins
Total Time25 mins
- 1 cup dried white chickpeas (safed chana or kabuli chana)
- 1 cup fresh parsley or cilantro (coriander leaves) or half-half of both
- 1 small onion OR 35 grams onions OR ¼ cup roughly chopped onions
- 3 to 4 small to medium garlic cloves - roughly chopped
- 1 teaspoon coriander powder (dhania powder)
- 1 teaspoon cumin powder (jeera powder)
- 1 teaspoon black pepper powder or crushed black pepper (kali mirch powder)
- ½ teasooon red chilli powder (lal mirch powder)
- ¼ teaspoon turmeric powder (haldi) - optional
- 1 tablespoon all purpose flour (maida)
- ½ teaspoon lemon juice - optional
- salt as required
- 1 to 4 tablespoons water - add only if required while grinding
- oil for deep frying
making green falafel mixture
rinse and then soak 1 cup dried white chickpeas in enough water overnight for 7 to 8 hours. later drain them well. rinse them in running water. drain very well again.
then add them in a grinder jar or a food processor or in a blender jar.
add fresh parsley or cilantro (coriander leaves) or half-half of both, roughly chopped onions, chopped garlic, coriander powder, cumin powder, black pepper powder or crushed black pepper, red chilli powder, turmeric powder (optional), all purpose flour and salt as required. you can also add ½ teaspoon lemon juice.
grind the mixture in small intervals of time or pulse to get a semi coarse mixture.
take all the ground falafel mixture in a bowl.
make medium to large sized balls from the mixture.
frying vegan falafel
heat oil for shallow frying or deep frying in a pan or kadai. roll a small ball or patty from the mixture and place it in the oil.
if the falafel does not break, then you are good to go with the frying. if it breaks then add ½ to 1 tablespoon more of the all purpose flour (maida).
make medium to large sized balls from the mixture and place them in medium hot oil. add the number of balls depending on the size and capacity of the kadai or pan. do not crowd the pan.
when the falafels get light golden, gently turn over and fry the other side.
fry them till they become crisp and are golden.
remove falafels with a slotted spoon.
drain falafels on kitchen paper towels so that they absorb extra oil.
this way make falafel with the rest of the mixture.
serve green falafels as a snack with a tahini dip or hummus. these also taste good with coriander chutney and even tomato ketchup. you can also stuff them in pita breads.