This time of year, I especially love Mediterranean tastes like this flavorful falafel recipe, hummus, tabbouleh and lemony, garlic grilled vegetables like tomato, zucchini and mushrooms. Actually, I love these flavors year round but during spring and summer when the produce is just that much better and you want lighter foods that don’t weight you down…I really start to want all of this deliciousness.
Today, I’m sharing with you a great falafel recipe that we recently tried on my new frying pan that my mom gave me – THANKS MOMMA! -by Prestige – a brand found in India. See image below in case you go to India or can order through family or friends travelling there.
If India is not your imediate future, then do not worry!! I found a similar one with great reviews on Amazon called the appampatra pan that’s looks perfect for making these yummy chickpea fritters but without all the oil. Yes, you read that right! If you haven’t checked out this pan, you need to get on it. Falafel is a great start, but there’s so much you could make in it plus waaaaay healthier. I’ll keep you guys posted as I continue to test out recipes.
This falafel recipe is a tweaked version of mom’s and I love it. So easy once you have all the ingredients together. Just blitz in your food processor and cook. And again, this appampatra pan makes it so easy because you don’t have to fry.
I serve my falafel with chopped cucumber, tomato, red onion, parsley, hummus, hot sauce and tahini sauce but the great thing about falafel is that you can top it however you want.
- ½ cup dry white chick peas or garbanzo beans, soaked overnight and drained
- 1 tbsp chopped garlic
- ¼ cup chopped spring onion
- 2 tbsp chopped parsley
- 1 tbsp chopped cilantro
- 1 tbsp chopped mint leaves
- ½ tsp cumin seeds powder
- salt to taste
- ¼ tsp baking powder
- 1 tsp Serrano chili paste
- frying oil for deep frying OR for lightly coating the the appampatra pan
- Combine the garbanzo beans, ¼ cup of water, garlic, spring onion, parsley, cilantro, mint, cumin powder and salt and blend in a food processor until a coarse mixture forms.
- Transfer the mixture into a bowl and add baking powder plus Serrano chili paste. Mix it all well.
- Shape a spoonful of the mixture into a round ball and carefully drop into heated oil in a deep non-stick frying pan. Depending on the size of your pan, you can drop in about 5-7 at a time until they turn golden brown on all the sides.
- If using the appampatra pan, lightly coat each section with oil and drop the mixture into each. Cook until golden brown on one side then using bamboo tongs, flip over and cook until brown.
- Drain on an falafels on paper towels.
- Serve with tahini OR make falafel pitas with your favorite toppings.