Falafel Platter Recipe at Swad Cooking

chickpeas

🥗Healthier: edamame

💰Cheaper: canned chickpeas

Canned chickpeas are more affordable and easier to prepare.

vegetable broth

🥗Healthier: homemade vegetable stock

💰Cheaper: water

Water is a cost-effective base for cooking rice.

flour

🥗Healthier: whole wheat flour

💰Cheaper: all-purpose flour

All-purpose flour is generally less expensive.

vegetable oil

🥗Healthier: olive oil

💰Cheaper: canola oil

Canola oil is usually cheaper and works well for frying.

Soak chickpeas for 2 to 8 hours without boiling them.

Drain and rinse the soaked chickpeas for 5 minutes in a strainer to remove excess water.

Use an electric chopper to coarsely grind the chickpeas, avoiding a blender for a crispier texture.

Add 2-3 tablespoons of besan (gram flour) for binding, adjusting as necessary.

Mix in dry coriander seeds for flavor, adding to taste.

Add chili powder according to your spice preference.

Incorporate garlic as desired, with no limits on quantity.

Mix the ingredients thoroughly by hand or with a spoon, ensuring good binding.

Check the mixture for moisture; if it feels wet, add more besan.

Shape the mixture into three different forms: round, flat, and oval, pressing sesame seeds on top before frying.

Fry the formed falafel until golden brown, ensuring they hold their shape.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens