There are times when you crave for home cooked meals and then there are moments when you want go stuff yourself up in a restaurant ! Today was one of those moments , the difference being – I didn’t have the energy , nor the inclination to dress up , go out and grab some food .
I had some canned garbanzo available at home , so decided to use’ em ! What better than some Falafel & Hummus ! Don’t be scared by the list of ingredients ! It is an easy recipe , which comes together in minutes !
Yield : 12 – 14 Falafels ( 1.5″ Round )
1 cup Chickpeas ( I used canned ) OR 1/2 Cup Dry Chickpeas ( soaked overnight (min 12 hours) and cooked – they will double up in size )
5 tbsp or 1/3 cup Chopped Cilantro
5 tbsp or 1/3 cup Chopped Parsley
2 tbsp or 1/2 Small onion, chopped
2 cloves Garlic
1 tsp. Salt or to taste
1/2 tbsp Coriander powder
1/2 tsp Roasted cumin powder
1/4 tsp. Black pepper powder
1/4 tsp. Red chilli powder / Cayenne
3-4 tbsp Breadcrumbs ( depending on the consistency of the batter )
1 tbsp All-purpose flour (optional)
Oil to Shallow fry
1) If using Canned beans , drain the preservative and wash the chickpeas in 2-3 changes of water . Whether using Dry / Canned Chickpeas , drain the water and pat dry .
2) Blend the chickpeas for 2-3 minutes , until crumbly . Do not blend too much or you will end up with a paste , which will be hard to work with. You might have to stop the blender once or twice to stir the chickpeas for even blending . Once blended , transfer to a bowl.
3) Next , add cilantro, parsley, onion, garlic, salt, coriander, cumin, black pepper, and red chili powder to the blender and blend into a smooth paste . Add 1-2 tablespoon blended chickpea mix to the blender, to make the blending easier . Transfer this mix to the same bowl as the blended chickpeas.
4) Start by add 2 tbsp breadcrumbs and all-purpose flour to the ground batter, mix well. Add 1 more tbsp more breadcrumbs if required . Check this batter for seasoning. Adjust seasoning and set aside for 15 minutes.
5) After the resting time, make falafel balls using a cookie scoop. This will help make equal sized falafels. Flatten them into small discs by hand. I flatten the falafel balls as I like to shallow fry.
6) Heat the oil on moderate heat. I used a non – stick skillet and added oil, just enough to cover half falafel. Check if the oil is hot enough by adding a small piece from the batter. If the batter goes brown instantly, the oil is too hot. Carefully place falafel balls in oil. Do not overcrowd the vessel. Fry for about 3-4 minutes or until golden browned to perfection. The falafel balls can also be deep fried.
7) You might have flip more than once for even cooking and coloring . Once done , drain on a paper towel.
1) Do not blend the chickpeas completely . It will be very difficult to bind them and the falafels might end up breaking in the oil.
2) While preparing the falafels balls, make sure there are no visible cracks. Else, the chances of oil seeping in; while frying, increase.
3) You can prepare falafels a day prior and refrigerate in an air tight container. Take them out 10 minutes before frying .
4) You may also air fry or bake them at 375º F for 18 – 20 minutes. Changing sides, once or twice for even cooking and coloring.
Sonal Kalra 🙂
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