easy falafel recipe | how to make falafel recipe with cooked chickpeas recipe

easy falafel recipe | how to make falafel recipe with cooked chickpeas recipe with step by step photos and video recipe. falafel recipe is a delicious middle eastern fried snack recipe served with hummus and sometimes with tahini dip only. falafel recipe is made from white soaked chickpeas which are known as “kabuli chana” in india. falafel-recipe-priyascurrynation

easy falafel recipe | how to make falafel recipe with cooked chickpeas recipe with step by step photos and video recipe. There is one cuisine which I Love most after Indian cuisine is Middle Eastern cuisine. I somehow feel that middle eastern cuisine is just a brother of Indian cuisine.

Falafel is actually deep fried tikki /patties/balls made from white chickpeas/ kabuli chana OR fava beans.Falafel is the recipe gifted to us by Lebanese Cuisine. Falafel is usually stuffed with bread/pita bread along with tahini, hummus and some veggies.

falafel-recipe-priyascurrynation

There are two methods to prepare falafel. in the first method, chickpeas are soaked overnight in water.Then chickpeas are drained and ground coarsely with spices. This is a reliable and easy method. Traditionally falafel was prepared using this method.

I followed the second method here, I soaked dried chickpeas for 5-6 hours and then pressure cook them.

After boiling them, I just mashed them and add whole spices. Rest of the method is same.

Before moving to the ingredients, I just wanted to warn you about the second method.  your falafel may break if binding agent is not enough. I have never used canned chickpeas so I cannot tell you how it tastes with a canned pack.Will definitely update the recipe with other methods as well. Stay tuned.

So, before I move to the recipe steps here are some quick points about this easy pissy falafel which describes how this falafel can be your next choice.

  • perfect party appetizer recipe
  • crunchy and crisp in texture
  • can be prepared from leftover boiled chickpeas
  • full of protein recipe
  • vegan recipe
  • can be extended to a baked recipe as well
  • not much cooking involved

and at last, don’t forget to check these similar appetizer recipes on the blog I had shared earlier,

If you like this dish, do share your thoughts. I will appreciate it! You can also follow me on FacebookInstagram Twitter to keep in touch with me. ✴

 easy falafel recipe | how to make falafel recipe with cooked chickpeas video recipe:

 

easy falafel recipe
Prep Time
8 hrs
Cook Time
30 mins
Total Time
8 hrs 30 mins
 
Course: Appetizer
Cuisine: middle eastern
Servings: 10 nos
Author: Priya Jo
Ingredients
  • 1 cup white chickpeas soaked and boiled
  • 1 medium onion roughly chopped
  • 1/4 tsp black pepper corns
  • 1/2 tsp cumin
  • 1/4 cup fresh coriander leaves
  • 1/2 tsp red chili powder
  • 1/2 tsp coriander powder
  • 1/2 tsp chaat masala
  • oil to deep fry
  • 1 tsp lemon juice
Instructions
  1. take a mixer jar.

  2. transfer chickpeas into that.

  3. add onions.

  4. add black peppercorns and cumins.

  5. add coriander leaves.

  6. add red chili powder.

  7. add coriander powder and chat masala powder.

  8. add salt to your taste.

  9. add lemon juice.

  10. churn them to a semi-coarse paste.

  11. now, transfer this paste to a mixing bowl.

  12. add maida/all purpose flour for the binding.

  13. mix it well.

  14. take a portion and prepare a medium size tikki.

  15. keep aside.

frying,
  1. first let's test the falafel. heat oil for deep frying in a pan or kadai. roll a small ball or patty from the mixture and place it in the oil.

  2. if the falafel does not break, then you are good to go with the frying. if it breaks then add 1/2 to 1 tbsp more of the all purpose flour (maida) and refrigerate.

  3. the oil temperature is also crucial as if the oil is not hot enough, the falafels can break.

  4. when you place the falafel in the oil, it should come up gradually to the top. if it does not come to the top or sticks to the pan, the oil is not hot enough. if the falafel comes too quickly and starts browning fast, the oil is very hot.

  5. make medium sized balls from the falafel mixture and place them in medium hot oil. add the number of balls depending on the size and capacity of the kadai or pan. do not crowd the pan.

  6. when the bases get light golden, gently turn over and fry the other side.

  7. fry falafel till they become crisp and are golden.

  8. drain the fried falafel on kitchen paper towels to remove excess oil.

  9. this way make falafel with the rest of the mixture.

  10. serve falafels as a side snack with a tahini dip or hummus. these also taste good with coriander chutney and even tomato ketchup. you can also stuff them in pita breads. 

  11. I served this recipe with hummus dip.

Recipe Notes
  • for soaking kabuli chana, check out my soaking and sprouting guide.
  • you should get a semi coarse mixture. don't make it too pasty and smooth. avoid adding water while grinding. if you are unable to grind without water, then you can add 1 to 3 tbsp of water.
  • if the falafel mixture is too coarse, you won't be able to shape them into balls. the consistency should be semi coarse so that you are able to shape them into balls or patties.
  • you can even refrigerate the mixture for some hours or 1-2 days.
  • your falafel may break if binding agent is not enough.
  • if the oil is not hot enough, the falafels can break.
  • when you place the falafel in the oil, it should come up gradually to the top. if it does not come to the top or sticks to the pan, the oil is not hot enough. if the falafel comes too quickly and starts browning fast, the oil is very hot.

how to make falafel recipe with cooked chickpeas recipe with step by step photos:

  1. take a mixer jar.
  2. transfer chickpeas into that.falafel-recipe-priyascurrynation
  3. add onions.falafel-recipe-priyascurrynation
  4. add black peppercorns and cumins.falafel-recipe-priyascurrynation
  5. add coriander leaves.falafel-recipe-priyascurrynation
  6. add red chili powder.falafel-recipe-priyascurrynation
  7. add coriander powder and chat masala powder.falafel-recipe-priyascurrynation
  8. add salt to your taste.falafel-recipe-priyascurrynation
  9. add lemon juice.falafel-recipe-priyascurrynation
  10. churn them to a semi-coarse paste.falafel-recipe-priyascurrynation
  11. now, transfer this paste to a mixing bowl.
  12. add maida/all purpose flour for the binding.falafel-recipe-priyascurrynation
  13. mix it well.
  14. take a portion and prepare a medium size tikki.falafel-recipe-priyascurrynation
  15. keep aside.

frying,

  1. first let’s test the falafel. heat oil for deep frying in a pan or kadai. roll a small ball or patty
    from the mixture and place it in the oil.falafel-recipe-priyascurrynation
  2. if the falafel does not break, then you are good to go with the frying. if it breaks then add
    1/2 to 1 tbsp more of the all purpose flour (maida) and refrigerate.
  3. the oil temperature is also crucial as if the oil is not hot enough, the falafels can break.
  4. when you place the falafel in the oil, it should come up gradually to the top. if it does not
    come to the top or sticks to the pan, the oil is not hot enough. if the falafel comes too
    quickly and starts browning fast, the oil is very hot.
  5. make medium sized balls from the falafel mixture and place them in medium hot oil. add
    the number of balls depending on the size and capacity of the kadai or pan. do not crowd the
    pan.
  6. when the bases get light golden, gently turn over and fry the other side.
  7. fry falafel till they become crisp and are golden.falafel-recipe-priyascurrynation
  8. drain the fried falafel on kitchen paper towels to remove excess oil.
  9. this way make falafel with the rest of the mixture.
  10. serve falafels as a side snack with a tahini dip or hummus. these also taste good with coriander chutney and even tomato ketchup. you can also stuff them in pita breads.
  11. I served this recipe with hummus.

recipe notes,

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  • for soaking kabuli chana, check out my soaking and sprouting guide.
  • you should get a semi coarse mixture. don’t make it too pasty and smooth. avoid adding
    water while grinding. if you are unable to grind without water, then you can add 1 to 3 tbsp
    of water.
  • if the falafel mixture is too coarse, you won’t be able to shape them into balls. the
    consistency should be semi coarse so that you are able to shape them into balls or patties.
  • you can even refrigerate the mixture for some hours or 1-2 days.
  •  your falafel may break if binding agent is not enough.
  • if the oil is not hot enough, the falafels can break.
  • when you place the falafel in the oil, it should come up gradually to the top. if it does not
    come to the top or sticks to the pan, the oil is not hot enough. if the falafel comes too
    quickly and starts browning fast, the oil is very hot.

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