Falafels (with chai and chutney!)

Falafel is a popular middle-eastern dish. Based on its ingredients, it is a good source of protein. Basically, onions and garlic are used along with chickpeas but instead of onion and garlic, I am using carrot and capsicum.

Falafels are deep-fried balls or patties which are crispy from outside and soft and fluffy from inside.
Traditionally, falafels are stuffed inside pita bread along with some sauces, dips, and veggies, but my family enjoys falafel with our favorite spicy and tangy hari chutney and garam-garam chai (tea).
The recipe is very easy and simple.
Ingredients – (for 20 to 25 falafel)
  • Chick peas                -1 tea cup
  • Carrot                       – 1 medium
  • Capsicum                 – 1 small
  • Mint leaves               – 10 to 15
  • Coriander leaves        – 3 tbsp
  • Green chillies             – 2
  • Lime juice                  -1 tbsp
  • Roasted jeera powder – 1/2 tsp
  • Black pepper powder  – 1/4 tsp
  • Red chilli powder        – 1/2 tsp
  • Coriander powder       – 1 tbsp
  • Maida                       – 3 tbsp
  • Salt according to taste
  • Refind oil for deep frying
  • Used 5 to 6 tbsp water while grinding the mixture

Ingredients for falafels

Preparation –

  • Rinse and soak chickpeas in sufficient water overnight or for 7 to 8 hours,
  • Rinse coriander leaves, mint leaves, green chillies, carrot, capsicum, and lemon.
  • Grate carrots, and cut capsicums and green chilies.
  • Drain all the water from chickpeas.

Method –

  • Combine chickpeas, carrot, capsicum, mint leaves, coriander leaves, green chilies, roasted jeera powder, black pepper powder, red chili powder, and coriander powder.
  • Now grind into a coarse yet smooth thick paste, add water little by little according to need.
  • Transfer the mixture to a bowl, add salt, lime juice, and maida, mix properly.

    Mix salt, maida and lime juice together

  • Cover the bowl and keep in the refrigerator for 1 to 2 hours.
  • Take out the mixture from the refrigerator, apply some oil on palms and shape falafel into lemon size balls or flat patties.

    Give shape to falafels

  • Heat sufficient oil in kadhai and deep fry falafel in hot oil, on medium flame untill golden brown, flip in between.
  • Remove from slotted spoon on absorbent paper.
  • Serve hot falafels with spicy and tangy hari chutney.

Serve hot falafels with spicy and tangy hari chutney and chai

Note –

  • To test the binding of the mixture, make one small ball out of falafel mixture and fry in hot oil. If it breaks or falls apart then add some more maida,
  • Instead of maida, bread crumps can also be used.
  • Fry falafel in batches of 3 to 4 at a time.
  • After grinding the mixture it can be stored in the refrigerator for 2 to 3 days.
  • Store in an air tight container.

Perfect for the lunch box –

  • Kids are likely to enjoy falafel with tomato sauce.
  • You can make a burger with these falafels. Cut the bun into half,  spread a layer of butter then spread a layer of tomato sauce. Now stuff it with falafels along with some grated carrots, a slice of tomato and a slice of cucumber. A healthy and tasty burger is ready.
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