Falafel

Name: Falafel
Total time: 1800 s
Yield: 2 servings
Cuisine: Indian
Ingredients: 1 cup Kabuli chana soaked overnight; 1/2 onion; Handful Parsley leaves or coriander leaves; 1 tsp Whole dhaniya seeds; to taste Salt; 2 cloves Garlic; As required Oil to fry

Surbhi Krunal Thakker @Surbhi_HappySoul

PUNE

A lipsmacking bite, super easy but great taste.

Surbhi Krunal Thakker @Surbhi_HappySoul

PUNE

A lipsmacking bite, super easy but great taste.

Saved

Ingredients

30 mins

2 servings

1 cupKabuli chana soaked overnight
1/2onion
HandfulParsley leaves or coriander leaves
1 tspWhole dhaniya seeds
to tasteSalt
2 clovesGarlic
As required Oil to fry

Saved

Steps

30 mins

1

Soak kabuli chana for overnight.Remove water and keep aside.
2

In a chopper add the chana(This is NOT boiled) only soaked. Add parsley leaves, onion, garlic, dhanya seeds and churn to crunchy paste.
3

Do not over churn it we want it little chruncy.
4

Remove in a bowl and then add salt.
5

Roll in small balls or flat balls and fry them in medium hot oil.
6

Do not dip in over heated oil, else it will become brown from outside and will remain raw from inside. It has to be medium hot, if the oil is not heated well falafels will break.
7

Serve hot with hummus, receipe is shared in my link.
8

Make small rotis and add cabbage and onion and crush the falafels, hot sauce and make like a sandwhich and serve.