1 cup dried white chickpeas or 200 grams dried white chickpeas
1 small onion - chopped or ¼ cup chopped onions
1 teaspoon chopped garlic
3 tablespoon chopped coriander leaves (cilantro leaves) or 3 tablespoons chopped parsley or 2 tablespoon chopped mint leaves
1/2 teaspoon red chili powder or cayenne pepper or sweet paprika
1 teaspoon ground coriander (coriander powder)
1 teaspoon ground cumin (cumin powder)
1/4 teaspoon black pepper or ½ tsp crushed black pepper or pepper powder
1 tablespoon all purpose flour or add as required
salt as required
oil for deep frying, as required
Soaking Chick peas
Rinse 1 cup chickpeas for a couple of times in water. Then soak the chickpeas in enough water overnight or for 8 to 9 hours. Drain them well.
Rinse them in running water. Drain very well again.
Grinding
Then add them in a grinder jar or a food processor or in a blender jar.
Add the spices, seasonings and herbs - 1/4 cup chopped onion, 1 tsp chopped garlic, 3 tbsp chopped coriander leaves or parsley, 1/2 tsp red chili powder, 1 tsp coriander powder, 1 tsp cumin powder, 1/4 tsp black pepper and 1 tbsp all purpose flour.
Also add 1/2 tsp lemon juice and salt as per taste.
Grind the mixture in small intervals of time. Scrape the sides of the mixture and add back in the jar.
You should get a semi coarse mixture. Don't make it too pasty and smooth. Avoid adding water while grinding. If you are unable to grind without water, then you can add 1 to 3 tbsp of water.
Take the mixture in a bowl. Check the taste and add more salt or spices if required. With a spoon or your hands mix everything well.
If the mixture is too coarse, you won't be able to shape them into balls. The consistency should be semi coarse, so that you are able to shape them in balls or patties. You can even refrigerate the mixture for some hours or a couple of days.
checking oil temperature before frying
First lets test the falafel. Heat oil for deep frying in a pan or kadai. Roll a small ball or patty from the mixture and place it in the oil.
If it does not break, then you are good to go with the frying. If it breaks then add ½ to 1 tbsp more of the all-purpose flour.
The oil temperature is also crucial, as if the oil is not hot enough, the falafel can break.
When you place the falafel in the oil, it should come up gradually to the top. If it does not come to the top or sticks to the pan, the oil is not hot enough. If it comes too quickly and starts browning fast, the oil is very hot.
Frying
Make medium sized balls from the ground mixture and place them in medium hot oil. Add the number of balls depending on the size and capacity of the kadai or pan. Do not crowd the pan.
When the bases get light golden, gently turn over and fry the other side.
Fry till they become crisp and are golden.
Drain them on kitchen paper towels to remove excess oil.
This way make falafel with the rest of the mixture.
Serve falafel as a side snack with a tahini dip or hummus. It also tastes good with cilantro chutney and even tomato sauce. You can also stuff them in pita breads.
Falafel is a middle eastern fried snack made with chickpeas or fava beans. The recipe posted here shows how to make falafel with dried chickpeas, which have been soaked and then ground.
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