Last wednesday when everything was finally restored, I decided to celebrate it with a new dish. Something which I had not cooked before. I found my inspiration when my neighbour, knocked on my door and gave me a big bowl of hummus she had just made. The chickpeas I had soaked the night before to make chole gravy found themselves quickly turn into tasty falafels! Have hummus, will make falafels. Until I tried this recipe, I didn’t believe it was so easy to make crunchy falafels. In this recipe I fry them, but you can also bake them. In fact I did freeze a small batch just to see if they would freeze well. Next day, to make rolls for lunch box, I simply put them straight into a 180ºC pre-heated oven for 20 mins. They were perfect.
By Ashima Goyal Siraj
Preparation time: |Cooking time: |Serves: 4 (Makes ~16)
1 cup chickpeas (soaked overnight and boiled or use canned chickpeas)
1 small onion, chopped
1-2 green chilli, chopped
1/2 cup fresh coriander, chopped
4-5 cloves of garlic
1 inch pice of ginger
1 tbsp all purpose flour
1 tsp salt (or to taste)
1/2 tsp red chilli powder
1 tsp coriander powder
1/2 tsp cumin powder
3-4 green coriander pods, powdered
Oil for frying
- Soak chickpeas in water for 6-8 hours (better overnight). You can also use canned chickpeas if there is not enough to soak. In case of using canned chickpeas, drain and wash them well before use.
- Drain the chickpeas and put it in a mixer/ food processor. Add onions, green chillies, coriander, ginger and garlic.
- Pulse to a coarse mixture. Now add all the spices and flour and process again. You will need to churn and scrape the mixture from sides in between. If its difficult you can add some water to it but keep water to very very minimum. I added like one tablespoon of water to my mix.
- Remove the mixture into a bowl. Shape it into small bowls.
- Heat oil in a skillet and fry then falafels until golden brown.
- Remove on a kitchen towel or paper tissue.
- Serve hot with hummus or tahini sauce or add them into veggie pita pockets.