Falafel is a dish commonly eaten throughout the Middle East, usually served with pita as a wrap or on a plate. With the explosion in its popularity in the West, Indians have not been left far behind. It has started to become popular as a street food option as well as in fine dine as part of a mezze. Falafel is a quick and easy on-the-go snack for students and working professionals, while also gaining popularity inside a kid’s tiffin box, where its rapped either in a pita or any Indian flat bread. It is safe vegetarian alternative for the usual meat-based street food.
The key ingredients are chickpeas, cilantro/parsley and other spices. These are traditionally deep fried balls. Here I have prepared healthier version of falafel no deep fry kebab or patty, which can be consumed as snack or a filling for Pita pocket or Sandwiches.
- Kabuli Chana/Chickpea 1 cup
- Chopped Coriander Leaves 1 cup
- Cumin Seeds 1 tspn
- Coriander Seeds 1 tspn
- Black pepper corn 1 tspn
- Dry red chili 1
- Sesame seeds 1 tspn
- Kosher Salt 1 tspn
- Garlic grated 1 tspn
- Olive oil for brushing
- Baking soda (optional) pinch to mix in falafel dough
Wash the chickpeas and soak in 2 cups of water at least 4-5 hrs or overnight. Pressure cook the `chickpeas with half of salt. Do not overcook. Strain the chickpeas and keep it in the strainer to dry and cool it. Save the water for future use.
Dry roast , cumin, coriander and pepper corn and ground it in hand mortar. Lightly roast the sesame seeds also.
In a blender/food processor put the garlic and dry spices and grind it together. Add chickpeas in to it and pulse it without adding water. Add coriander leaves and salt and lend it again. Sometimes these are so dry it becomes difficult to blend without water. So add minimum. Appearance will be like a dough. Transfer it in a bowl, cover and refrigerate it for at least 1 hr.
Pre heat the oven in 250 degrees for 10 mins.
In the mean time , make small balls and place it between your palm and press it to shape it like patty or kebab. Shape patty out of the whole dough. Arrange it in a tray. Brush up the top with oil of your choice.
Line up a baking dish or the baking basket of air fryer with silver foil. Brush up oil. Now arrange the patty over it. Keep the oiled side facing the foil so that you will be able to oil the other side.
Bake the patties in 180 degrees in oven and 150 degrees in Air fryer for 10 mins. Check, if you find the colour on the sides of the patty, flip it. If you want grease then may brush up oil and put back in oven for another 10 min.
It can also be cooked in non stick griddle on gas stove. Brush the surface of griddle with oil and arrange the kebab over it. Cook on slow flame till browned. Flip it and cook the other side also.
Your Falafal patty is ready to serve with Pita or any bread. Serve it with Hummus or Baba ganoush.
Or cut the simple bread loaf in round shape. Toast it crisp. Serve it with kebabs or top the kebabs with cucumber, tomato slice and few green lettuce, and pour sauce of your choice and place it between the toasted bread. Eat it as open falafel sandwich.