Hi friends! It’s been a while but I’m hoping to make a comeback. Back with more recipes and more food love stories to share with all of you.
Amongst all my kitchen experiments, Falafel is one recipe that I have been trying to perfect for the last couple of years. Over my lifetime I have eaten my share of dry, chewy, brittle falafels. And every time I find a good, moist one- I’m trying to figure what makes it so much better than the plethora of dry falafels!
So after a ton of falafel sampling by Roshan over the years, I think have finally found the perfect recipe- its juicy, moist and flavorful. Pack in a pita pocket with some coleslaw, tahini and Hummus, have it as it is as an appetizer with some Tzatziki, or make yourself a falafel bowl with some salad, veggies and Tahini or Tzatziki– I think you’re really going to enjoy this one!
A Mediterranean delight full of flavor and protein!
Soak the chickpeas in water and leave it overnight or for at least 8 hours.
In a food processor add the drained chickpeas, onion, garlic, green chili, parsley, cilantro, cumin powder and salt. Process until blended but should form a puree.
Add the baking powder and flour and give it a few pulses until its well mixed in. Transfer this mixture to a airtight container and store in refrigerator for at least 1 hour. You can easily make this ahead of time and store in the refrigerator for up to a day.
When ready to fry the falafel make flat coin shaped rounds of the chickpea mixture.
Heat oil in a pan. Once the oil is hot add the falafel coins. Shallow fry the falafels until they are deep golden brown on each side.
To make falafel sandwiches, stuff half a pita pocket with cabbage slaw, falafels, sliced cucumber, sliced tomatoes, hummus and tahini sauce.
Serving Size 2 falafels
Servings 6
- Amount Per Serving
- Calories 195
- % Daily Value *
- Total Fat 6.8g11%
- Saturated Fat 0.8g4%
- Cholesterol 0mg
- Sodium 11mg1%
- Total Carbohydrate 27.6g10%
- Dietary Fiber 6.6g27%
- Sugars 4.8g
- Protein 7.5g15%
- Calcium 84%
- Iron 3%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Ingredients
Directions
Soak the chickpeas in water and leave it overnight or for at least 8 hours.
In a food processor add the drained chickpeas, onion, garlic, green chili, parsley, cilantro, cumin powder and salt. Process until blended but should form a puree.
Add the baking powder and flour and give it a few pulses until its well mixed in. Transfer this mixture to a airtight container and store in refrigerator for at least 1 hour. You can easily make this ahead of time and store in the refrigerator for up to a day.
When ready to fry the falafel make flat coin shaped rounds of the chickpea mixture.
Heat oil in a pan. Once the oil is hot add the falafel coins. Shallow fry the falafels until they are deep golden brown on each side.
To make falafel sandwiches, stuff half a pita pocket with cabbage slaw, falafels, sliced cucumber, sliced tomatoes, hummus and tahini sauce.
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