About this recipe:Now, even strict vegetarians can enjoy this delicious, wildly popular middle eastern snack made with kabuli chole. Serve on pita or parantha with tzatziki or tahini sauce with salad leaves and tomato.
400g kabuli chane soaked overnight, boiled. If using canned chane, rinse first.
1 small onion, finely chopped
2 cloves garlic, minced
small handful chopped fresh coriander
1 teaspoon dried parsley
2 tsp ground cumin
1/8 teaspoon ground turmeric
1/2 teaspoon baking powder
100g dried breadcrumbs
3/4 teaspoon salt
1/4 teaspoon coarsely ground black pepper
225ml vegetable oil for frying
Directions Prep:25min › Cook:7min › Extra time:32min › Ready in:1hr4min
Mash the kabuli chane in a large bowl. Stir in the onion, garlic, coriander, parsley, cumin, turmeric, baking powder, breadcrumbs, salt and pepper. Do not be afraid to use your hands. Shape the mixture into balls; you should get 18 to 24. If the mixture does not hold together, add a little water.
Heat the oil in a deep kadhahi to 190 C. Carefully drop the balls into the hot oil, and fry until brown. You may need to adjust the heat slightly after the first couple of falafels, and be sure to turn frequently so they brown evenly.