Falafel - Chickpeas Fritters!!

#Falafel is a world famous middle eastern meal. It's basically chickpea fritter which is generally served with #Pita (a flatbread) that acts as a pocket. It's accompanied by #Hummus, #Onions, and other #Veggies of choice. I like to add some corns, chopped coriander, and that's it! If you can't lay your hands on Pita, there are various ways you can enjoy these in wraps. My Indian taste buds always push me to try something new and this time I enjoyed these Falafels in a #Naan wrap. You can checkout my Naan recipe here.

As I said, there's a plethora of bread options that you can relish Falafels with. For example, Lachha Paratha, Kulcha, Plain Paratha, Bread, Paav etc. I have personally tried Naan and Bread, and I loved both equally. To really enjoy these, you first have to make #Hummus (a chickpeas dip) for which I shared the recipe a few days back. You can check it out here - 'Hummus Recipe'. I'd made two flavors of it - Roasted Red Pepper and Roasted Beetroot. In case you're not in a mood for a wrap, you can just enjoy Falafels as a snack with chilled Hummus drizzled with EVOO (Extra Virgin Olive Oil). Crunchy crust and soft core make these fritters just lip smacking! So, let's get started with the recipe!

This recipe will make around 20 Falafels . Do try it. I'm certain that you'll love it!

List of Ingredients:

For Hummus

1. Chhole/White Chickpeas/Garbanzo beans - 1.25 cups.

2. Onions (roughly chopped) - 2 (Medium sized)

3. Coriander (roughly chopped) - 1.5 cups.

4. Parsley (roughly chopped) - 1 cup.

5. Jeera/Cumin Powder - 2 tsp.

6. Dhaniya/Coriander Powder - 2 tsp.

7. Salt - per taste.

8. Lime juice - 2 tbsp. ( You can tone it up or down as per your preference too).

9. Green Chilies (roughly chopped) - 2-3

10. Besan/Chickpea flour - 3 tbsp.

Easy to follow steps:

Take chickpeas in a bowl, add water so that they are well covered in it. Add some salt and soak them overnight. Strain soaked chickpeas and transfer them to a food processor if you have one. If you don't have food processor, like me, take them in a mixer jar. Add onion, coriander, parsley, lime juice, salt, cumin powder, green chilies and coriander powder. Add 2-3 tbsp of water so that it gets easy to grind. Pulse grinder to make a coarse mixture. We do not want a paste here. If your mixer jar is small, grind it in small batches. Once you get a coarse mixture as shown in the picture below, take it out in a bowl and add chickpea flour. Mix everything well. Take a small portion out of the mix and roll it into a ball. Make all the balls likewise by rolling gently between the palms.

Now we'll fry Falafels. Take oil in a kadhai/pan on moderate flame. When oil is moderate hot place Falafels one by one. Do not overcrowd the pan. Lower the flame and fry all the Falafels on low heat until they're golden brown. Take them out on a tissue paper.

Note: You have to be really mindful for oil temperature. If you drop Falafels in 'not so hot oil', they'll fall apart. If you drop Falafels in too hot oil, they'll instantly get brown without cooking from inside. So the trick is - at the time you drop Falafels in oil, the oil should be moderate hot, then lower the flame once they hold shape, and fry them for a few minutes on low heat.

And, Look at these beautiful Naan Falafel Wraps!! Don't they look tempting??

Happily Stay Home!

Hope you liked the recipe and didn't find it too difficult. Let me know if this got you high on flavors. Don't forget to subscribe for more updates. Leave a comment for any questions/thoughts. Talk to you in my next mouthwatering recipe!

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