pita bread with tzatziki sauce or just a snack on it’s own.
- 1½ cups Dried Chickpeas (to be soaked overnight)
- ½ cup Onion
- ⅓ cup Coriander
- 4 cloves Garlic
- 2 teaspoons Salt
- 2 teaspoons Cumin Powder
- 1 teaspoon Cumin Seeds (optional)
- 2 teaspoons Coriander Powder
- ½ teaspoon Black Pepper
- ½ teaspoon Smoked Paprika Powder
- ½ cup Gram Flour (Chickpea Flour)
- For frying Peanut Oil
- Soak chickpeas overnight in a large bowl of salted water. Make sure there is enough water as the chickpeas will expand up to double it’s dried size.
- Drain chickpeas and rinse.
- Roughly chop onions, garlic, and coriander.
- Add all ingredients to food processor and blend till chickpeas resemble small grains and slightly pasty. Over blending will result into Hummus. You might have to use a spatula in between to mix ingredients so it blends evenly.
- Transfer to a sealable bag or container and refrigerate for 2 hours.
- Add frying oil to pan or wok and heat it up to medium high.
- Scoop out Falafel and shape into balls or desired shape. I use about 1 tablespoon per ball.
- Deep fry on medium high heat till golden brown.
- Store falafel (uncooked) in a zip lock bag and freeze for up to 6 months
- 1 cup chickpeas = 152 grams
- Cups to Grams conversions
100 0 100 6