Falafel ~ Fried Version

These fried goodness is a favorite at our place. These crispy falafels, when combined with the tahini dip burst out such a good combination of flavours that it's hard to not fall for it.

We serve it for tea time usually. Its superb in this rainy season. But serve it with some pita bread and hummus dip for you dinner. It would be perfect. 

When I make it I am always reminded of Parippuvada. It is something similar in process- the soaking and grinding part, but yes the falafel are different.We love it absolutely. 

Ingredients

1. 1 1/2 cups of chickpea/garbanzo, soaked overnight
2. 2 tbsp of roughly chopped spring onions
3. 2-3 tbsp of chopped parsley leaves
4. 2 tbsp of chopped coriander leaves
5. 2-3 garlic cloves, finely chopped
6. 1 tbsp of all purpose flour
7. 1 tsp of roasted cumin powder
8. 1 tsp of roasted coriander powder
9. 1/2 tsp of red chilly powder
10. 1/4 tsp of baking soda
11. 1 tsp of lemon juice
12. 1/2 tsp of black pepper powder
13. Salt to taste
14. Oil for deep frying

Method

• Wash the chickpea thoroughly.
• Transfer it into a bender along with the ingredients 2-5. Pulse/grind it to a coarse paste.
• Transfer the mixture to a bowl. Add the ingredients 6-13. Mix it all together untill the ingredients get evenly distributed.
• Divide the mixture into golf size balls and flatten them into a patty.
• Refrigerate the patties for 2-3 hours.
• Heat the oil in a pan. Once hot, turn the heat down to medium. Drop the patty into the oil and fry it turning it when needed, to get them evenly fried.
• Remove it onto a plate lined with kitchen towel.
• Serve it warm with some pita bread and Hummus/ Tahini dip.

Tips

1. Do not grind the mixture too much. You would just need to pulse it down to get a coarse mixture.
2. Fry the patty on medium heat, to ensure that the patty does get cooked in its inside too while it gets a nice golden colour outside.