Ingredients (Makes 16 falafel)
1. White chana / garbanzo beans – 1.5 cup, dried (Soak it in enough water for at least 10 – 12 hours)
2. Onion – 1/2 cup, chopped
Garlic – 5 cloves, chopped
Parsley – 3/4 cup, roughly chopped (You can use a mix of cilantro + parsley)
Chili powder – 1/2 tsp
Cumin powder – 1 tsp
Coriander powder – 1 tsp
Pepper powder – 1 tsp
Baking powder – 1/2 tsp
Salt – To taste
3. Bread crumbs – 1 – 2 tbsp (It is used as a binding agent. You can use maida/ all purpose flour instead. This is completely optional, I haven’t used it. Use only if the dough is wet or doesn’t hold together.)
4. Oil – To deep fry
1. Drain the chick peas well and pat dry using a few paper towels. Place it in a food processor and add all the ingredients numbered 2. Pulse until it forms a coarse mixture. If it is very wet, add 1 tbsp bread crumbs / all purpose flour and pulse again. Taste-check for salt. Make small balls out of the mixture and flatten slightly.
2. Heat oil in a pan at medium-high heat. Once the oil is hot (when you drop a small portion of the dough, it should immediately come to the surface bubbling. Fry the falafel balls at medium heat, 4 – 5 at a time until brown on both sides, about 4 minutes. Drain on a paper towel. Falafel is ready to enjoy! Serve warm with hummus, tahini sauce or tzatziki. You can also serve falafel in a pita pocket topped with hummus, sliced tomato, lettuce or pickled veggies. Enjoy!
You can also bake falafel instead of frying for a healthier twist. Grease a baking sheet and lay the falafel. Bake at 400 F for 20- 25 minutes flipping to the other side half way through.