Falafel | Black chickpea fritters


Falafel By


Cuisine Style: Middle East | Preparation & Cooking Time: 20 minutes | To Serve: 2 | Take with: Tahini[sesame seeds sauce], Yogurt dip, Green chutney, Tomato chilli sauce | Type: Snacks


Ingredients

  • Chickpea or black chickpeas [Kabuli chana]– 1 cup
  • Onion – 1 [finely chopped]
  • Coriander leaves – 2 springs [finely chopped]
  • Garlic – 4 cloves [chopped]
  • Cumin seeds – 1 tbsp
  • Red chilli powder – 1 tsp
  • Crushed pepper – ½ tsp
  • Garam masala powder – 1 tsp
  • Salt to taste
  • Oil for deep frying [Ground nut or sunflower oil]

Preparation Method

  • Wash & soak chick pea for 8 hours. Then wash & drain water.
  • Put soaked chickpea, onion, garlic, coriander leaves, cumin seeds, Crushed pepper, red chilli powder, garam masala powder in a mixer jar & coarsely grind [don’t add too much water]
  • Then transfer this mixture to a bowl & mix well.
  • Divide the mixture into equal size balls
  • Heat enough oil in a pan deep fry till golden brown & crisp on medium hot oil.
  • Serve hot with tea or coffee or Tahini.

Instant Tahini Paste

  • White sesame seeds - 1 cup
  • Olive oil - 4 tbsp
  • Heat pan add white sesame seeds & dry roast till fragrance
  • Then cut off heat, let it cool.
  • Add white sesame seeds in a blender or mixer jar, first coarsely grind then add enough olive oil again grind to smooth paste & put it in airtight container then keep it in a refrigerator use with in 2 weeks.

Instant Tahini Sauce

  • Tahini paste – ¾ cup
  • Warm water – ¼ cup
  • Garlic – 3 cloves
  • Lemon juice – 2 tbsp
  • Parsley – ½ tbsp [finely chopped]
  • Salt to taste
  • Add all these ingredients in a blender or mixer jar grind to like smooth paste [Consistency should be creamy & thick]

Yogurt Dip

  • Yogurt / Hung curd – 1 cup
  • Green chilli – 1 tsp [remove seeds & finely chop]
  • Garlic – 2 cloves
  • Lemon juice – 1 tbsp
  • Coriander leaves / Parsley – 1 spring [finely chopped]
  • Salt to taste
  • Put all ingredients in a blender grind to smooth paste.
  • Add finely chopped coriander & serve

Tips & Notes

  • If you add too much water mixture becomes sticky & it will break.
  • Don’t overheat oil while deep frying.
  • Before frying, make small ball, put it in a hot oil & check whether it’s breaking or not.
  • If it’s not working & the mixture is sticky add flour & adjust the consistency & check again

Chickpea falafel balls for kidsChickpea falafel balls for kids

Middle eastern falafel deep fried balls Middle eastern falafel deep fried balls

Birds nest with Potato, Green peas & paneer crispy frittersBlack chickpea fritters


Rate this recipe

I dont like it
You may also like these recipes

Paneer capsicum paratha
Paneer capsicum paratha
Paneer[Cottage cheese...
Read More >>
Pomegranate raita
Pomegranate raita
Chickpea or black chickpeas [Kabuli chana]– 1 cup...
Read More >>
Sweet Paniyaram
Sweet Paniyaram
Idli batter – 1 cup. Cardamom powder – ½ tbsp...
Read More >>
Crispy okra
Crispy okra
Slice okra [ladies finger] alongside...
Read More >>
Aloo matar dry recipe
Aloo matar dry
Potato [aloo, urulaikizhangu] – 1 cup [cut in to cubes &...
Read More >>
Raw banana kofta curry
Raw banana kofta curry
Raw banana – 1 [boiled...
Read More >>
Onion samosa
Onion samosa
Onion – 3 [sliced]. Carrot – 1 [finely chopped]...
Read More >>
Manchurian style sesame baby corn | Sesame cornlettes manchurian
Sesame baby corn
Baby corn – ¼ kg or 1 cup. Onion – 1 [finely...
Read More >>
Kara kolukattai
Kara kolukattai
Rice flour – 1 cup. Coconut – 2 tbsp [grated]...
Read More >>


Recipes by Categories