Falafel balls are traditionally a part of Middle Eastern cuisine but they’re easy to make with easily available ingredients at home. They’re usually served topped with salads, pickled vegetables and tahini based sauces. Falafel balls may be served as snack as well as at breakfast when served with bread or pita bread. Give them a try and experience something new.
- Chickpeas (Kabuli Chana), boiled 1 cup
- Onion, chopped 1 small
- Fresh Coriander (Cilantro), chopped 1/2 cup
- Green Chili, chopped 1
- All purpose flour (or Maida) 2 tablespoons
- Garlic, minced and finely chopped 2 cloves
- Salt To taste
- Dry Mango powder (Amchur) 1/4 teaspoon
- Red Chili powder 1/4 teaspoon
- Roasted Cumin powder 1/2 teaspoon
- Cooking Oil For deep frying
- Mash the chickpeas, coriander, onion, garlic, green chili, salt and dry spices into a coarse paste in a food processor. Don’t make a smooth paste; keep it coarse.
Tip: Canned chickpeas can also be used in this recipe
- Add flour and mix to incorporate juices and flavors well.
- Make small balls of ping pong ball size and keep aside in a lightly greased dish.
Tip: You may also use soaked bread as a binding agent instead of flour.
- Place a wok or kadhai over high heat and when it heats up nicely, slide in the balls one by one.
- Deep fry until golden brown from all sides and then transfer them to a dish lined with paper towels so as to remove excessive oil.
- Serve hot with pita or any bread of your choice, salad or chutney of your choice.
Preparation Time: 20 minutes