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Preparation Time : 10
Cook Time : 15
Total Time : 25
Chickpeas (White Channa)( Boiled & drained) 250 gms
Onion roughly chopped 1 nos
Fresh parsley chopped 2 tbsp
Garlic Cloves 2-3 nos
Flour or chickpea flour 1 tbsp
Salt to taste 1/2 tsp
Garam Masala 1 tsp
Cumin 1 tsp
Ground coriander 1/2 tsp
Black pepper 1/4 tsp
Cayenne pepper 1/4 tsp
Vegetable oil 2 cups
Maize Flour 1/2 cups
All purpose Flour 2 tbsp
Salt 1/4 tsp
Water as required to knead 1 cups
Drain and rinse the garbanzo beans well. Pour them into your food processor along with the chopped onion, garlic cloves, parsley, flour or chickpea flour (use chickpea flour to make gluten free) and spices.
Pulse all ingredients together until a coarse meal forms.
Process till the mixture is somewhere between the texture of a paste.
Cover the bowl with plastic wrap and refrigerate for 1-2 hours.
Form falafel mixture into round balls or slider-shaped patties using wet hands or a falafel scoop. I use about 2 tablespoon of mixture per falafel.
If the oil is at the right temperature, it will take 2-3 minutes per side to brown (5-6 minutes total).
If it browns faster than that, your oil is too hot and your falafels will not be fully cooked in the center. Cool the oil down slightly and try again.
Knead the soft and smooth dough. Pat it with hands and make chapatti of thickness 2-4 cm.
Half Cook from both sides and scoop out the inner part slightly.
Deep fry it for 1-2 minutes.
Fill it with Falafel Mixture.
Top with some lettuce, Tamarind Chutney and Mint Chutney.
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