Falafel

Name: Falafel
Total time: 1800 s
Yield: 6 servings
Cuisine: Indian
Ingredients: 1/2 cup chopped onions; 3 cups soaked chickpeas; As needed Fresh coriander a full bunch with stems; 3-4 cloves Garlic; as required Juice of 1/2 lime; As needed Zest of one lemon; 1 tbsp ground coriander powder; 1 tbsp cummin seeds; 1/2 tsp baking powder; 3 tbsp refined flour; as per taste Salt; as per need Oil for frying; as required Mint

Sangita Kalra @sanria_savoury

The best falafel recipe is crispy on outside, soft green garlicky from inside, with lots of flavours. These are classic vegetarian fritters, very common in middle eastern countries. It is very easy to make. These are simply divine, but has few tricks to follow to make it crispier. The most important trick is to use fully soaked, uncooked chickpeas for making falafel. #cppassport #cpUAE

Sangita Kalra @sanria_savoury

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Ingredients

30 minutes

6 servings

1/2 cupchopped onions
3 cupssoaked chickpeas
As neededFresh coriander a full bunch with stems
3-4 clovesGarlic
as requiredJuice of 1/2 lime
As neededZest of one lemon
1 tbspground coriander powder
1 tbspcummin seeds
1/2 tspbaking powder
3 tbsprefined flour
as per tasteSalt
as per needOil for frying
as requiredMint

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Steps

30 minutes

1

Soak the chickpeas overnight. In the morning sieve the water and in a food processor mix the soaked chickpeas with onions, coriander, lemon juice, baking powder and churn. Pulse the machine, scrape from all the sides, add rest of left ingredients and keep blending till all the ingredients are well combined.
2

Check the seasoning. Shape them with your greased hands and fry them in medium heat. Do not over turn them for few minutes as they are delicate to cook. Serve these crispy fritters with classic beet hummus.