Crisp and Fluffy Falafels


-makes 40
​My falafels are perfectly crispy-golden on the outside, and so light and fluffy inside I can eat them by the dozen. Traditionally made with just chickpeas and herbs, the addition of extra vegetables in this recipe doesn't just make it healthier but also much lighter on yours stomach too.

Ingredients for Falafels

1 pound (about 2 cups) dry chickpeas/garbanzo beans
1/4 cup chopped fresh coriander
1/4 cup chopped fresh mint
1/2 small onion, finely chopped
1 medium carrot, finely chopped
1/2 red bell pepper, chopped (optional) ​
5 cloves garlic, finely chopped 
1/2 cup cornstarch or flour
1 teaspoon salt
2 teaspoons cumin powder
1 teaspoons ground coriander
1/4 teaspoon black pepper
1/2 teaspoon red chilli powder (optional)
Pinch of ground cardamom (from 4 green cardamom pods - pound 4 green cardamoms in a mortar and pestle, discards pods and use crushed seeds)

Vegetable oil, for deep-frying

Falafels Recipe Video

​​Recipe ​
1. Rinse and soak 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 fresh mint and coriander. 
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, heat a few inches of oil in a wok, on medium heat. Once the temperature of the oil reaches 190˚C, reduce heat to low-medium flame.
6. Using wet hands or a spoon, scoop 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 (or flour), a tablespoon at a time. Continue frying.
7. Deep-fry falafels on low-medium heat until golden-brown all over. This should take about 6-8 minutes.
8. Serve hot falafels with hummus, or tahini and yogurt dip.

Recipe for tahini and yogurt dip can be found here.
This recipe and more in my Southeast Asian cookbook "Curries for the Soul", now available for delivery in Singapore for just 45SGD. Order your copy here!