Chickpea & Oats Falafel Recipe
Falafel is a classic street food of Middle East made from chickpeas. This recipe has oats added to the chickpeas and is flavoured with cumin and parsley. Serve these crunchy snacks along with humus or any other dip of your choice for a party or a family get together.In association with Saffola Fit Foodie
The Chickpea Oats Falafel Recipe The traditional recipe is made from chickpeas, but this recipe has an additional healthy twist and that’s by using Saffola Masala Oats. This recipe is also made in Kuzhi Paniyaram pan to pan fry the falafel, making it healthier than the deep fried version.
Did You know: Chickpeas make for a very nutritious and healthy diet. It reduces cholesterol, prevents constipation and helps prevent digestive disorders. Chickpeas are rich in potassium, phosphorus, magnesium and calcium. It also has impressive amounts of iron, sodium, selenium and small amounts of copper, zinc and manganese.
If you like this recipe, you can also try other Falafel recipes such as
- 1 cup Kabuli Chana (White Chickpeas) , soaked for 8 hours
- 60 grams Instant Oats (Oatmeal)
- 1 tablespoon All Purpose Flour (Maida)
- 2 cloves Garlic , chopped
- 4 sprig Parsley leaves , chopped (you can also use coriander)
- 1 teaspoon Cumin powder (Jeera) , roasted
- Salt , to taste
- Black pepper powder , to taste
- Sunflower Oil , as required
How to make Chickpea & Oats Falafel Recipe
To begin making the Chickpea & Oats Falafel Recipe, we will first cook the soaked chickpeas until it is very soft. I personally like to use a pressure cooker. Click here to see how to cook chickpeas in a pressure cooker.
You will know the chickpeas is cooked well, when you press it between your fingers, it will mash up.
The next step is to proceed to make the falafel.
Combine the oats, all purpose flour, garlic, parsley, cumin powder, pepper powder, salt, and the cooked chickpeas in a food processor.
Blend to make a coarse thick paste. Check the salt levels and adjust to suit your taste. Divide the falafel batter into small portions of the size of a ping pong ball and flatten them slightly.
I used a Kuzhi Paniyaram pan to fry the falafels and the result is very similar to the deep fried ones.
Add a half a teaspoon of oil into each of the cavities, place the shaped falafel into the cavities and pan fry them until it is crisp and browned on both sides.
Add few more drops of oil when you flip over to fry them on the other side. This will help in getting the even color for the falafels.
You can alternatively, heat oil for deep-frying and deep fry these falafels until browned evenly on all sides.