Confession – I have had more misses than hits with making felafels at home. They have turned out bland, soggy and in general lack luster. This time around, I think I have perfected the recipe. The felafels were crispy, soft and well textured inside and quite tasty overall. I hope you try out the recipe and please share your comments below.
2 cups chickpeas – soaked overnight with a pinch of baking soda
1/2 onion chopped
1 cup fresh coriander chopped
10 – 15 mint leaves
1 green chilli finely chopped
3-4 cloves garlic
1 tbsp cumin poder
1 tbsp coriander powder
1 tsp baking powder
pinch of salt & pepper.
1. Blend all ingredients together to make a coarse mix. I suggest you allow the chickpeas and
coriander leaves to dry before before grinding them. This will let your mix to remain dry.
2. Once its come down to a coarse consistency resembling that of cooked couscous, stop grinding.
3. If you feel the mix getting soggy add a little plain flour to soak in the moisture. Ideally it should
only be moist enough to be shaped into felafel balls.
4. Deep fry over medium flame.
These can be served with a little hummous, or made into felafel wraps and sandwiches.
Felafels generally use fresh parsley, but I feel coriander works a lot better – and is always found in an Indian kitchen. Enjoy!