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Falafel
Savor the taste of Middle Eastern cuisine with these crispy and flavorful falafels made from kabuli chana (chickpeas). Perfect as a snack or appetizer, these golden-brown delights will leave you craving for more. Ingredients: Besan, Kabuli chana, Onion, Garlic, Black pepper powder, Cumin powder, Salt, Coriander powder, Baking soda, Red chilli powder, Cooking oil
30min
Cook Time
4
Servings
Recipe
280 kCal
Recipe
1
Soak 250 grams of kabuli chana (chickpeas) in water for 8-10 hours or overnight. Drain the water and rinse the chickpeas well.
2
In a food processor, combine the soaked kabuli chana, 1 chopped onion, 3-4 cloves of garlic, a handful of fresh coriander leaves, a handful of fresh parsley leaves, 1 teaspoon cumin powder, 1 teaspoon coriander powder, 1/2 teaspoon red chili powder, 1/2 teaspoon black pepper, and salt to taste. Process until a coarse mixture is formed.
3
Transfer the mixture to a bowl and add 2 tablespoons of besan (gram flour) and 1/2 teaspoon of baking soda. Mix well to form a thick batter.
4
Heat oil in a deep frying pan over medium heat. Shape the falafel mixture into small balls or patties using your hands or a falafel scoop.
5
Carefully slide the falafel balls into the hot oil and fry until they turn golden brown and crispy on all sides. This should take about 3-4 minutes per side.
6
Use a slotted spoon to remove the falafels from the oil and place them on a paper towel-lined plate to drain excess oil.
Nutrition
280
kCal
12 g
Protein
15 g
Fat
28 g
Carbs
2 tbsp of Besan
30% OFF
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1 kg
₹101
₹145
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32% OFF
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250 g of Kabuli Chana
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1 Onion
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3-4 cloves of Garlic
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½ tsp of Black Pepper Powder
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1 tsp of Cumin Powder
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All the tools you would need
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Salt to taste
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1 tsp of Coriander Powder
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½ tsp of Baking Soda
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½ tsp of Red Chilli Powder
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Cooking Oil
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