200g dried chickpeas
1/2 tsp baking soda
1 onion
2 garlic gloves
1tbsp koriander powder
1tsp tumeric
1tsp kardemom powder
1tsp cumin powder
1/8tsp asafoetida
1/4tsp cayenne powder
1tbsp sesame seeds
1tbsp kasuri methi
1tsp salt
10g fresh parsley
Instructions
Let the chickpeas soak in water overnight. Soaked chickpeas are needed for falafel, so chickpeas out of can will not work as they are already cooked.
Chop 1 onion. Add to a blender: soaked chickpeas, the chopped onion, 2 garlic cloves, 1/2 tsp baking soda, 1tbsp koriander powder, 1tsp tumeric, 1tsp cardemon, 1tsp cumin, 1/8tsp asafoetida, 1/4tsp cayenne powder, 1tbsp seasame seeds. 1tbsp kasuri methi, '1/2 tsp salt, 10g fresh parsley. Ble until the mixture sticks together to form a ball. Tip: too fine will make the falafel mushy, too coarse and the falafel will break apart when frying.
Fill a pan with 0,5cm of frying oil and bring up to frying temperature (under the smoking point of the oil). Press the falafel into balls or discs. Shallow fry the falafel in the pan. The falafel is done when it is brown and the spattering from the frying oil has reduced (this means most of the water should have been driven off, and the falafel is done).
200g dried chickpeas
1/2 tsp baking soda
1 onion
2 garlic gloves
1tbsp koriander powder
1tsp tumeric
1tsp kardemom powder
1tsp cumin powder
1/8tsp asafoetida
1/4tsp cayenne powder
1tbsp sesame seeds
1tbsp kasuri methi
1tsp salt
10g fresh parsley
Instructions
Let the chickpeas soak in water overnight. Soaked chickpeas are needed for falafel, so chickpeas out of can will not work as they are already cooked.
Chop 1 onion. Add to a blender: soaked chickpeas, the chopped onion, 2 garlic cloves, 1/2 tsp baking soda, 1tbsp koriander powder, 1tsp tumeric, 1tsp cardemon, 1tsp cumin, 1/8tsp asafoetida, 1/4tsp cayenne powder, 1tbsp seasame seeds. 1tbsp kasuri methi, '1/2 tsp salt, 10g fresh parsley. Ble until the mixture sticks together to form a ball. Tip: too fine will make the falafel mushy, too coarse and the falafel will break apart when frying.
Fill a pan with 0,5cm of frying oil and bring up to frying temperature (under the smoking point of the oil). Press the falafel into balls or discs. Shallow fry the falafel in the pan. The falafel is done when it is brown and the spattering from the frying oil has reduced (this means most of the water should have been driven off, and the falafel is done).