Snacks
Recipe at a glance
PREP TIME
15 mins + 8 hrs soaking
COOK TIME
20 mins
TOTAL TIME
35 mins (excl. soaking)
Serves
4–5 people
Ingredients
- 1 bowl dried white chickpeas (kabuli chana), soaked for 8 hours
- 2 medium onions, finely chopped
- 1 medium carrot, grated
- green Chilly ,ginger, garlic paste
- 1–2 teaspoons red chili powder (adjust to taste)/optional
- 1 teaspoon coriander powder
- 1 teaspoon garam masala
- 2 tablespoons rice flour
- Salt to taste
- Cooking oil, for deep frying
Instructions
1
Soak the dried white chickpeas in plenty of water for 8 hours or
overnight. Drain the water completely.
2
Transfer the soaked chickpeas to a mixer or food processor and grind
them into a coarse mixture. Do not add water while grinding.
3
In a large mixing bowl, combine the ground chickpeas, chopped
onions, grated carrot, red chili powder, ginger-garlic paste, coriander
powder, chaat masala, rice flour, and salt.
4
Mix everything well until it forms a firm dough-like mixture.
5
Take small portions of the mixture and shape them into oval or round
balls.
6
Heat cooking oil in a deep wok over medium heat.
7
Carefully drop the falafels into the hot oil and fry until they turn golden
brown and crispy on all sides.
8
Remove and place them on a paper towel to absorb excess oil. And serve with green mint chutney or Tomato Sauce.
Recipe Tips
- Do not use boiled chickpeas-soaked raw chickpeas give the authentic falafel texture.
- Avoid adding water while grinding to prevent the mixture from becoming too soft.
- If the mixture feels loose, add a little more rice flour to help bind it.
- Fry on medium heat so the falafels cook evenly and become perfectly crispy.
