Falafel
Prep time
Cook time
Total time
Most people have heard of the term Falafel but there still remains much controversy in terms of its origin-whether it is from the Middle East, Africa, or another region. As with most street foods, the falafel has hundreds of variations based on who you speak to about the recipe. We used a hack to make this favorite a bit healthier by not deep frying it, yet still keeping the bold flavors and crunch. Layer on the veggies and sauces and you have a complete, healthy and tasty meal which the whole family is sure to want in the weekly rotation.
Serves: 6
Ingredients
- Paniyaram pan
- Large mixing bowl
- Food Processor
- Spoon or cookie dough scooper
- Silicon spatula
- 1 can chickpeas rinsed and drained
- 1 medium onion diced
- ¼ cup fresh chopped parsley
- 1 ½ teaspoon salt
- 2 teaspoons ground cumin (jeera)
- ½ teaspoon black pepper
- ¼ teaspoon red chili powder
- 1 teaspoon ground coriander powder (dhana powder)
- 2 tablespoons minced garlic
- ¼ cup chickpea flour (besan)
- ¼ cup oil for cooking
- 2 tablespoons water
- For Tzatziki sauce:
- 1 cup plain yogurt
- 1 medium cucumber peeled, de-seeded and diced
- 1 tablespoon lemon juice
- 1 ½ teaspoons salt
- 1 teaspoon minced garlic
- 2 tablespoons tahini paste
- For Falafel assembly:
- Pita pockets
- Lettuce or spinach
- Tomatoes
- Other vegetables of choice
- Sambal (optional)
Instructions
- Add chickpeas, parsley, onions, garlic, chili powder, salt, cumin powder, coriander powder to the food processor
- Pulse until the chickpeas are broken up but not completely pureed
- Using the spatula wipe down the sides and pulse again as needed
- Transfer chickpea mixture to mixing bowl
- Add chickpea flour a few tablespoons at a time to get a slightly firm consistency
- Preheat paniyaram pan on the stove on medium-low heat
- Add a drop of oil into each opening of the paniyaram pan
- Using a spoon or melon baller, drop the falafel mixture into the paniyaram pan
- Close the lid on the pan
- After 3 minutes, flip the falafel over to cook the other side
- While this cooks, make the tzatziki sauce:
- In a bowl, mix yogurt, garlic, cucumber, lemon juice, salt and tahini paste
- Mix well and set aside
- After 3 minutes, remove the falafel from the paniyaram pan
- Assemble the falafel:
- Cut pita pocket in half
- Spread tzatziki sauce on the inside of the pita
- Break the falafel in half and layer inside of pita
- Add lettuce and tomato
- Add falafel
- Add tzatziki sauce and sambal for spice (optional)
- Serve and Enjoy!
Notes
Serving suggestion
This can be served as a salad bowl without the pita using your favorite salad ingredients, the falafel balls, hummus, tzatziki and other sauces.
Variations
Vegan Variation: This recipe is completely vegan if you substitute a vegan yogurt in the sauce.
No Onion/ No Garlic: Omit the onions and garlic and follow along with the original recipe
This can be served as a salad bowl without the pita using your favorite salad ingredients, the falafel balls, hummus, tzatziki and other sauces.
Variations
Vegan Variation: This recipe is completely vegan if you substitute a vegan yogurt in the sauce.
No Onion/ No Garlic: Omit the onions and garlic and follow along with the original recipe
Recipe by Instapottin' With Poonam at https://www.instapottinwithpoonam.com/falafel/