“This looks like Masala bonda!”, I grinned ear to ear when I found something that satisfies my sinfully spicy soul. But No! I didnt get perfectly boiled masala coated delicious potato. It tasted like wada maybe but too soft for wada. I was new to this taste and once I realised it has got nothing to do with Indian flavours I saw the name. Falafel!
First Falafel was ok, second was good then rest were delicious 😬 So I wanted to try this at home and mind you , only because it took few steps. If it had 10 ingredients and 15 steps to cook I would have happily settled for a bowl of maggi. So here it goes.
- 1 cup dried chickpeas
- 1 large onion
- 2 cloves of garlic (chopped)
- 3 tablespoons of fresh parsley
- 3 large green chillies
- 1 teaspoon cumin
- 2 tablespoons flour
- salt to taste
1. Soak chickpeas overnight.
2. Wash chickpeas in cold water and simmer it for about half an hour.
3. Once tender, drain it for sometime and combine it with onion, garlic, parsley, cumin and green chillies( Traditional pepper is used for some heat but I prefer green chillies. You can use either)
4. Grind all the ingredients to a coarse paste. Make sure not to make it so smooth. If needed add water in parts.
5. Add salt to taste and flour to bind the paste.
6. Mix well and make it into small balls.
7. Fry it till golden brown in oil
Things which could go wrong:
1. Make sure to drain chickpeas well before grinding it.
2. Add more flour ( not more than 2-3 tbs) if the felafel balls falls apart while frying.