Falafels (Vegan, Gluten Free)
|
Ingredients1 pound (about 2 cups) dry chickpeas/garbanzo beans
1/2 small onion, finely chopped 1 medium carrot, finely chopped 1/2 red bell pepper, chopped (optional) 1/4 cup chopped fresh coriander 1/4 cup chopped fresh mint 5 cloves garlic 1/2 cup cornstarch 1 teaspoon salt 2 teaspoons cumin powder 1 teaspoons ground coriander 1/4 teaspoon black pepper 1/2 teaspoon red chilli powder (optional) Vegetable oil, for deep-frying Pinch of ground cardamom (from 4 green cardamom pods - pound 4 green cardamoms in a mortar and pestle, discards pods and use crushed seeds) |
Recipe |
1. Put chickpeas in a large bowl with plenty of water (there should be at least 6 inches of cold water above the chickpeas). Let them soak overnight. They will double in size as they soak – you will have between 4 to 5 cups of chickpeas after soaking.
2. Discard excess water. Transfer soaked chickpeas in a food processor along with garlic, ground coriander, ground cumin & salt. 3. Blend until the mixture is of grainy texture (not smooth). Check and discard any large chunks of chickpeas. Add all other ingredients & mix well. 4. Transfer into a storage container and refrigerate for at least a few hours for the flavors to mingle. 5. Next, in a wok heat a few inches of oil on medium heat for deep-frying. Once hot reduce heat to low-medium flame. 6. With wet hands, take about 2 tablespoons of the mixture and form an oval shaped ball. Drop one ball in hot oil first. At this point if the mixture falls apart, sprinkle with some more cornstarch, a tablespoon at a time. Continue frying. 7. Deep-fry falafels on low-medium heat until brown all over. This should take about 6-8 minutes. 8. Serve hot falafels with hummus, or tahini dip. Recipe for tahini and yogurt dip can be found here. |
For more delicious recipes, check out our upcoming hands-on cooking classes in Downtown Singapore.
Click here for more details.
Click here for more details.