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FALAFEL ~ A Lebanese Street Food Snack!
Course
brunch
Cuisine
lebanese
Prep Time
20
minutes
Cook Time
20
minutes
Servings
helping
Ingredients
1
cup
Chickpeas Chana Chole
White / Kabuli / – (boiled)
1
Onion
– medium (finely chopped)
2 – 3
Garlic
(chopped or minced)
1/2
tsp
Red chilli
powder
1
tsp
Cumin
powder
1
tsp
Coriander
powder
1/2
tsp
Black pepper
powder
2
tbsp
All purpose flour
4
tbsp
coriander
Fresh – (finely chopped)
1/2
tbsp
Lemon juice
Salt
as needed
Oil for deep frying
Course
brunch
Cuisine
lebanese
Prep Time
20
minutes
Cook Time
20
minutes
Servings
helping
Ingredients
1
cup
Chickpeas Chana Chole
White / Kabuli / – (boiled)
1
Onion
– medium (finely chopped)
2 – 3
Garlic
(chopped or minced)
1/2
tsp
Red chilli
powder
1
tsp
Cumin
powder
1
tsp
Coriander
powder
1/2
tsp
Black pepper
powder
2
tbsp
All purpose flour
4
tbsp
coriander
Fresh – (finely chopped)
1/2
tbsp
Lemon juice
Salt
as needed
Oil for deep frying
Instructions
Combine boiled chickpeas and rest other ingredients together in a large bowl.
Mash the chick peas along with the ingredients well.
Pinch a lemon sized ball and roll between your palm and slightly flatten it to make disk shape.
Heat oil in a wok and deep fry the falafel balls/disks just the way you fry pakodas/fritters.
Fry them from both sides till they are golden in color.
Drain them out on a kitchen towel to absorb extra oil.
Serve falafel hot with pita bread or serve as snack/starter with some sauce or dip.
Recipe Notes
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