Friday, 22 May 2015




Kabuli chana / chickpeas / garbanzo beans
1 cup
Onion chopped
1 no small
Garlic cloves grated
3 – 4 nos
Red chilli pdr
½ tsp
Jeera pdr / cumin pdr
½ tsp
Dhania pdr / coriander pdr
1 tsp
Elaichi pdr / Cardamom pdr
A pinch
Pepper pdr
¼ tsp
Parsley OR Coriander leaves chopped
3 – 4 tbsp
Maida / refined flour
1 ½ - 2 tbsp
For deep frying


1.       Soak the chickpeas in water for 5 – 6 hours.

2.       They will almost increase to more than double its size.

3.       Wash them thoroughly in fresh water at least 2 – 3 times. Drain completely.

4.       Put the beans in a food processor and grind it to a coarse paste.

5.       Now into the processor add in all the other ingredients from onion till the coriander leaves.

6.       Pulse it once more to mix it up all together.

7.       Remove the mix into a bowl.

8.       Add into it the flour as required so that the mix clumps together. You can also add the flour while pulsing all the ingredients in the food processor.

9.       Increase a little flour if you think the mix is too loose or it does not hold together.

10.   Make sure the mixture is coarse grainy but still should form into balls.

11.   Refrigerate the mixture for 2 – 3 hours.

12.   Make balls with 1 tbsp mix each. You can increase or decrease the size as per your choice but the frying time will differ.

13.   Heat oil and deep fry the balls, first on a low flame and then on a high flame to colour them brown. Swirl them around for even frying.

14.   Remove on to a kitchen paper towel.

15.   Serve hot with Tahini sauce or Tzaziki sauce.

16.   You can also stuff them into pita bread and make Falafel stuffed pita pockets. 

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