Easy Falafels

About Easy Falafels

Ingredients

• Chickpeas (kabuli chane), soaked overnight and cooked 1 cup
• Large onion, finely chopped 1
• Garlic, finely chopped 1 tbsp
• Fresh coriander leaves, finely chopped 2 tsps
• Fresh parsley, finely chopped 2 tbsps
• Salt to taste
• Cumin powder ¾ tsp
• Refined flour (maida) 2 tbsps
• Oil for deep-frying
• To serve
• Pita breads as required
• Mustard sauce ½ cup

How to Make Easy Falafels (Stepwise Photos)

Method

1. Put chickpeas, onion, garlic, coriander leaves, parsley, salt, cumin powder and refined flour in a mixer and grind. Transfer the mixture into a bowl.
2. With floured hands divide the mixture into equal balls.
3. Heat sufficient oil in a deep pan, slide in the balls, a few a time and deep-fry till golden. Drain on absorbent paper.
4. Arrange them on serving platter and serve with pita breads and mustard sauce.

Additional Tips and Tricks

About chef

Chef Shilarna Vaze (Chinu)

Shilarna is currently doing a show " Sunny Side Up" on FOOD FOOD.

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Chaitrali Deshmukh

Thank you for the amazing instructions.

I have success w/ my dosa but does not last long stored in the refrigerator.

Maybe I am fermenting for too long, or add the salt before the rise?

I also was wondering if it is important to blend separately or can it be blended all together?

Reply

Chef Saransh Goila

Hi Chaitrali,
Yes, cut down the fermentation time and add salt only to the required portion at the time of making the dosa. Also storing in smaller containers just enough for a day helps. Once the batter in a larger container is disturbed (by stirring or scooping out a little etc), I feel it turns sour faster. You can blend them together if you want. But we do it separately because we want the dal batter to become fluffy and the rice batter slightly coarse. Fluffy dal batter makes the dosas light and coarse rice batter makes them extra crispy without making the dosas hard. Hope this helps