Easy Homemade Falafel Recipe

Looking for an easy homemade Falafel recipe? Look no further! Falafel is a popular Middle Eastern food, consisting of deep-fried patties made from ground chickpeas. It is commonly eaten during Ramadan as part of Iftar and is a popular street food in many countries. In this blog post, I will guide you through making an easy homemade Falafel recipe that you can enjoy at any time.

To start, soak the chickpeas in water overnight, then drain and place in a food processor with onion, garlic, parsley, cumin powder, coriander powder, pepper powder, red chili powder, chickpea flour, and salt. Process until you have a coarse mixture, then transfer it to a bowl, stir well, and refrigerate for 1-2 hours.

Once chilled, form the mixture into balls and fry until golden brown. Serve as a snack or as a sandwich in pita bread with your choice of toppings, such as greens, boiled eggs, pickled vegetables, grilled eggplant, French fries, tomatoes, and tahini-based sauce. You can even make a falafel burger by lightly griddling burger buns, spreading houmous on one side, and topping with falafel patties and lettuce.

If the mixture is too brittle, add some chickpea flour, but be careful not to add too much. When adding salt, aim for around 3/4 to 1 tsp for the right taste, as falafels are usually slightly salty.

So, what are you waiting for? Give this easy homemade Falafel recipe a try and share your comments below!

You may also like my other Arabic recipes such as Pita Bread and Hummus

Easy Homemade Falafel Recipe 2017-10-27 04:32:06

Serves 5    

Prep Time   01:10        Cook Time   00:20        Total Time   01:30         

To process

1. 1 cup dry chickpeas/garbanzo beans (don't use canned chickpeas)
2. 1/2 small sized onion, roughly chopped
3. 1/4 cup chopped fresh parsley
4. 3 garlic cloves, chopped
5. 1 tsp cumin powder
6. 1/2 tsp ground coriander powder
7. 1/8 tsp black pepper powder
8. a pinch of red chili powder/cayenne pepper
9. 1 tbsp chickpea flour or all purpose flour (I used chickpeas flour)
10. 3/4 to1 tsp salt          

To fry

1. enough oil          

Instructions

1. Let soak the chickpeas overnight, then drain.
2. Place the drained, uncooked chickpeas in your food processor along with other ingredients, process until you get a coarse mixture.
3. Once the mixture reaches the desired consistency, place it in a wide bowl and stir well by using a fork.
4. Cover the bowl and refrigerate it for 1 to 2 hours.
5. Heat a pan with enough oil slowly over medium heat.
6. Meanwhile, form the falafel mixture into round balls and flatten it gently by using your palms.
7. Then place them one by one in the medium hot oil and fry both sides till golden brown and crisp.
8. Remove from the oil and then place over kitchen tissues to absorb the excess oil.
9. Repeat the same process for the rest of the mixture also.         By Santhi Therese    The Indian Claypot https://theindianclaypot.com/

Easy Homemade Falafel Recipe

Serves 1
Prep Time: 01:10
Cook Time: 00:20
Total Time: 01:30

Ingredients

• 1 cup dry chickpeas/garbanzo beans
• 1/2 small sized onion
• 1/4 cup chopped fresh parsley
• 3 garlic cloves
• 1 tsp cumin powder
• 1/2 tsp ground coriander powder
• 1/8 tsp black pepper powder
• a pinch of red chili powder/cayenne pepper
• 1 tbsp chickpea flour or all purpose flour
• 3/4 to 1 tsp salt
• enough oil

Instructions

• Let soak the chickpeas overnight, then drain.
• Place the drained, uncooked chickpeas in your food processor along with other ingredients, process until you get a coarse mixture.
• Once the mixture reaches the desired consistency, place it in a wide bowl and stir well by using a fork.
• Cover the bowl and refrigerate it for 1 to 2 hours.
• Heat a pan with enough oil slowly over medium heat.
• Meanwhile, form the falafel mixture into round balls and flatten it gently by using your palms.
• Then place them one by one in the medium hot oil and fry both sides till golden brown and crisp.
• Remove from the oil and then place over kitchen tissues to absorb the excess oil.
• Repeat the same process for the rest of the mixture also.

By Santhi Therese
The Indian Claypot