Lebanese Chickpea Falafel Recipe - Healthy Non Fried Recipe
Give this delicious and healthy Falafel recipe a try. It is packed with flavours from the chickpeas along with the spices, garlic and herbs and makes a perfect snack along with a yogurt dip or can even make a great meal along with Tabbouleh, Hummus, Labneh and Pita Bread.
The Lebanese Chickpea Falafel Recipe is a classic street food of middle-east made from chickpeas. It is simple and quick to make and is very nutritious too. The Falafel's can be served as an appetizer or place in a pita bread sandwich or into a wrap.
Serve the Lebanese Chickpea Falafel is had along with a Tabbouleh Salad, Pita Bread and Hummus.
Storing Falafel: They have to be eaten hot and made almost immediately, else they will release a lot of water/ moisture and will be hard to shape them.
If you like this recipe, here are a few more you can also try
15 M
30 M
45 M
4 Servings
Ingredients
- 1 cup Kabuli Chana (White Chickpeas) , soaked for 8 hours
- 2 tablespoons Gram flour (besan)
- 2 cloves Garlic , chopped
- 1 Onion , finely chopped
- 1 teaspoon Cumin powder (Jeera)
- 1/2 teaspoon Coriander (Dhania) Powder
- 1/2 teaspoon Black pepper powder
- 1/2 teaspoon Red Chilli powder
- 1-1/2 teaspoons Salt , to taste
- Parsley leaves , small bunch, chopped (you can also use coriander)
- Oil , for pan frying
How to make Lebanese Chickpea Falafel Recipe - Healthy Non Fried Recipe
To begin making the Lebanese Chickpea Falafel Recipe, prepare all the ingredients and keep them ready.
Soak the chickpeas for about 8 hours/ overnight.
Drain all the water from the soaked chickpeas.
Combine all the ingredients, including the soaked chickpeas except the oil in a food processor. Do not add any water to make this falafel batter. It needs to be thick, the salt added will slowly release moisture.
A food processor really helps in giving a better falafel batter. If you are using a mixer grinder, grind them in small batches.
Blend to make a coarse paste. Divide the falafel batter into small portions of the size of a ping pong ball and flatten them slightly.
Check the salt and adjust accordingly.
I use a Kuzhi Paniyaram Pan pan to fry the falafels and the result is very similar to the deep fried ones.
Add 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 a 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, pan fry the falafels if you do not have a paniyaram pan. Drizzle oil over a non-stick skillet/ pan / tawa. Place the shaped falafels on the pan leaving a few inch distance between each falafel.
Flip and cook the falafels on both sides by drizzling a little more oil on the top if required. Cook the falafels until they are dark golden brown and crisp on both sides.
If you are deep frying them; heat oil for deep frying and deep fry these falafels until browned evenly on all sides.
Serve the Lebanese Chickpea Falafel is had along with a Tabbouleh Salad, Pita Bread and Hummus.
