Deep Fried Chickpea Falafel

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If you're familiar with the cuisine of Middle-East, you're probably already an admirer of this hugely popular snack. These deep fried balls are made with chickpeas flavored with select herbs and spices. The preparation process is very simple yet the taste is very tempting. It is generally served with tahini sauce though you may use a local sauce variant of your choice. Do not use canned beans else these fritters will get soggy and may break while frying. My Indian neighbors prefer it with classic mint chutney. Use canola or grapeseed oil for frying these delicious balls. The consistency of pulsed chickpea paste dictates how good texture your falafel balls will get. Let's make this delicious recipe.

Falafel with tahini
Deep Fried Chickpea Falafel
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Tahini and falafel balls

Do try these flavorful and mouthwatering chickpea falafel balls which are seasoned with select herbs and spices and are deep fried for a nice crunchy crust.

Preparation Time: 1 hour 10 minutes
Cooking time: 15 minutes
Servings: 25

Ingredients:
  • 2 cups dry chickpeas
  • 2 small onions (chopped)
  • 4 garlic cloves
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 1/4 tsp ground black pepper
  • pinch of cayenne pepper
  • small bunch of parsley (chopped)
  • 3/4 cup tahini sesame seeds paste
  • 2 garlic cloves
  • 4 to 5 tsp fresh lemon juice
  • 2 tsp extra virgin olive oil
  • 1/2 cup water
  • chopped spinach leaves (for garnish)
  • canola oil for deep frying
  • salt to taste

Instructions:

  1. Soak chickpeas in water in a large bowl overnight (at least 12 hours). Keep the water level at least 3 to 4 inches above the chickpeas.
  2. Drain all the water from the bowl and pat dry the chickpeas with paper towels.
  3. Add chickpeas, chopped onion, 4 garlic cloves, ground cumin, ground coriander, ground black pepper, cayenne pepper, chopped parsley and salt in a food processor.
  4. Pulse for short intervals till you get a coarse paste.
  5. Transfer this paste in a bowl sealing it with an aluminum foil. Refrigerate for at least an hour.
  6. Meanwhile add tahini sesame seeds paste, 2 garlic cloves, lemon juice, extra virgin olive oil, water and salt in a blender.
  7. Grind and blend till you get a smooth texture for the tahini sauce. If required, you can add more water.
  8. Keep tahini sauce aside.
  9. Heat canola oil (about 1-1/2 or 2 inches' depth) in a frying pan.
  10. Keep the flame low-medium and make sure you start with a sample falafel before going for the first batch.
  11. Scoop about 2 spoonful of chickpea paste and shape them into a ball or a flat patty.
  12. Fry 3 to 6 patties in one go depending on the size of your frying pan.
  13. Once each falafel gets a golden brown crust, transfer to a paper towel to remove excess oil.
  14. On a serving plate, make a layer of tahini sauce and top it with hot falafel balls.
  15. Garnish with chopped spinach leaves and serve immediately.

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