Falafel Patties

AuthorYashodhara G.
DifficultyIntermediate

Falafal patties are made of dried chickpeas, fresh herbs, and spices that are shaped into balls or patties and deep-fried. Serve as a vegetarian protein-substitute to any salad or sandwich with tahini or tzatziki sauce.

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Yields4 Servings
Prep Time20 minsCook Time20 minsTotal Time40 mins

 1 cup dried split chickpeas (chana dal)Wash and soak for 4-6 hours or overnight until soft; then drain.
 ½ large onion - roughly chopped
 4 cloves of garlic - chopped
 2 tbsp fresh parsley - chopped
 2 tbsp fresh cilantro (dhania) - chopped
 2 fresh green chillies, or jalapeños (hari mirch) - chopped
 1 tsp cumin seeds (zeera)
 ½ tsp crushed red pepper
 1 tsp salt, or to taste
 3 tbsp flour, or more as needed
 1 tsp baking powder or Eno Fruit Salt
 oil for deep-frying

1

Process all ingredients (except flour, baking powder) in a food processor until coarse but not pureed. Add flour and pulse until combined.

2

Transfer to a bowl, cover, and refrigerate for several hours or overnight.

3

Prior to pan-frying, bring mixture to room temperature.

4

Sprinkle baking powder into falafel mixture and mix well.

5

Create individual round or flattened patties of chickpea mixture (approximately a heaped tablespoon in size).

6

Heat oil in a wok or pan and fry one ball to test your falafel mixture. If the patty falls apart, add a little more flour.

7

Fry about 6 to 10 patties per batch, flipping sides, until golden brown. Drain on a paper-towel lined platter.

8

Serve warm or freeze for later use.

Ingredients

 1 cup dried split chickpeas (chana dal)Wash and soak for 4-6 hours or overnight until soft; then drain.
 ½ large onion - roughly chopped
 4 cloves of garlic - chopped
 2 tbsp fresh parsley - chopped
 2 tbsp fresh cilantro (dhania) - chopped
 2 fresh green chillies, or jalapeños (hari mirch) - chopped
 1 tsp cumin seeds (zeera)
 ½ tsp crushed red pepper
 1 tsp salt, or to taste
 3 tbsp flour, or more as needed
 1 tsp baking powder or Eno Fruit Salt
 oil for deep-frying

Directions

1

Process all ingredients (except flour, baking powder) in a food processor until coarse but not pureed. Add flour and pulse until combined.

2

Transfer to a bowl, cover, and refrigerate for several hours or overnight.

3

Prior to pan-frying, bring mixture to room temperature.

4

Sprinkle baking powder into falafel mixture and mix well.

5

Create individual round or flattened patties of chickpea mixture (approximately a heaped tablespoon in size).

6

Heat oil in a wok or pan and fry one ball to test your falafel mixture. If the patty falls apart, add a little more flour.

7

Fry about 6 to 10 patties per batch, flipping sides, until golden brown. Drain on a paper-towel lined platter.

8

Serve warm or freeze for later use.

Falafel Patties

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