Falafel is a deep fried snack made using fava beans or garbanzo. I made this along with Pita bread
long back and wanted to try it with garbanzo before posting. But I could not get around to making it again since I am busy making new things for the blog
. It surprises me that I have not tasted falafel until last year. So I got the recipe from my friend and decided to make it along with pita bread since that was the way we had it at the restaurant.
Well, we loved it. The next time I make I will use garbanzo since that is common in most Indian households. Also, I hardly buy parsley and its taste was pretty dominant. So if you are not a fan of parsley, use it sparingly. Along with deep frying I also used the kuzhi paniyaram pan to make a healthy version. There was no difference in taste. Recipe from my friend Lynn.
The inner portion was soft and the outside was nice and crunchy like masala vadai.
One of my favorite shots .
I have mixed up the ones made using the kuzhi paniyaram pan and the ones deep fried. The sauce is the tahini sauce made using tahini paste and vinegar. Will post the recipe soon.
2 cups fava beans soaked overnight (use garbanzo instead)
1.5 cups cilantro
1.5 cups parsley
9 – 10 spring onions
7 garlic cloves
1.5 tbsp coriander powder
1/2 tsp pepper powder
Salt (1.5 tsp)
Take cilantro, parsley, spring onions, garlic cloves, coriander powder, pepper powder and salt in a food processor.
Take the soaked fava beans in a blender.
Blend like you do for vadai. Try blending without water or with few tsp of water.
Take the ground fava bean and the chopped herb mix in a bowl and mix well.
Make small balls and keep aside.
Heat oil in a vessel and deep fry the balls.
Alternatively, you can also use the kuzhi paniyaram pan to make it healthy.
Heat up the kuzhi paniyaram pan and pour 1/4 tsp oil in each groove. When the oil is hot, place the balls in the groove. Flip over gently every now and then until all sides are cooked.
These are made using the kuzhi paniyaram pan.
Falafels with a touch of tahini sauce.
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