This is falafel, the middle eastern chickpea fritters, but not your average one. Like my earlier baingan ka bharta, this one too comes with a twist and has been adapted to Indian palate. This is herbed falafel, sounds exotic..eh..with goodness of three different kind of herbs, mint, cilantro and parseley.
This recipe is partly inspired from a cookbook – step-by-step finger food series , but the comparison ends there. If you love Indian food, then you have to love koftas, with vegetables, paneer or meat, koftas are simply my favourite one, dunked in rich sauce, they are just irresistable. Once the idea starts dancing in my mind, I can not wait further, I added almond paste, ginger paste with garam masala, coated with bread crumbs and deep fried them in hot oil. Deep fried ??? eek..so much oil…beleive me I have tried the baked one too, but it lacks all the crispyness….cant help it. see
So you can either enjoy these herbed falafel wrapped in pita bread with a dash of hummus over it or dunked them as a kofta in rich ginger-almond sauce, falafels wont mind it and you will never regret your decision. If you did not like the twist, blame your chickpeas or spices, but not me.
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Herbed Falafel in a Rich Almond Sauce
- Total Time: 75 minutes
- Yield: 4 servings
Description
Herbed falafel with mint, cilantro, and parsley, deep-fried to crispy perfection and served with a rich ginger-almond sauce.
Ingredients
- 1 cup (240 ml) dried chickpeas
- 1/2 cup (120 ml) bulghur (cooked/steamed) or fava beans
- 1 tsp cumin seeds
- 1 tsp coriander seeds
- 1 tbsp chopped fresh mint
- 1 tbsp chopped fresh cilantro
- 1 tbsp chopped fresh parsley
- 2 tsp chopped garlic and ginger
- 1 tsp garam masala
- 1 tbsp almond paste
- Bread crumbs, for coating
- Oil, for deep frying
- Salt, to taste
- Hummus, for garnishing
- Pita bread, pita chips, or other Lebanese bread, for serving
For the almond sauce
- 2 tbsp boiled onion paste
- 1 cup (240 ml) almond-pistachio paste
- 2 tsp white pepper powder
- 2 tsp hot paprika (if you like it spicy)
- 1 tsp ginger paste
- 1 cup (240 ml) water
- Salt, to taste
Instructions
- Soak the chickpeas overnight in water, then drain and reserve them.
- Cook the chickpeas in a pressure cooker or slow cook them until they are just tender but not mushy.
- Toast the cumin and coriander seeds in a dry pan over medium heat until fragrant, then grind them to a powder.
- In a food processor, combine the cooked chickpeas, bulghur or fava beans, ground cumin and coriander, chopped mint, cilantro, parsley, garlic and ginger, almond paste, garam masala, and salt. Pulse until the mixture is coarse and holds together.
- Shape the mixture into small balls or patties, then coat them with bread crumbs.
- Heat oil in a deep pan over medium-high heat. Fry the falafel until golden brown and crispy, about 3-4 minutes per side. Drain on paper towels.
- For the almond sauce, heat a little oil in a pan and saute the boiled onion paste until translucent, then add the ginger paste and almond-pistachio paste and cook over low heat for a few minutes.
- Stir in the white pepper powder and hot paprika, then add the water. Simmer over low heat, stirring occasionally, until the sauce thickens. Season with salt to taste.
- Serve the herbed falafel with the almond sauce, or wrap them in pita bread with a dash of hummus.
Notes
- For a healthier option, try baking the falafel, though they may not be as crispy.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat in the oven to retain crispiness.
- You can substitute fava beans with more chickpeas if desired.
- Prep Time: 40 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 3 grams
- Sodium: 450 mg
- Fat: 15 grams
- Carbohydrates: 45 grams
- Fiber: 10 grams
- Protein: 12 grams
- Cholesterol: 0 mg
If You Liked This Recipe, You’ll Love These
- Crispy Falafel Waffles with Tahini and Zhoug
- Toum – Middle Eastern Garlic Sauce
- Falafel Bowls with Tahini Sauce
- How to Make Hummus Without Tahini
Frequently Asked Questions
What makes this falafel different from a standard Middle Eastern recipe?
I adapted this falafel to an Indian palate — chickpeas combined with bulghur or fava beans, ginger paste, and garam masala, then served in a rich almond sauce rather than tahini. Three fresh herbs (mint, cilantro, and parsley) further distinguish it.
Can I bake these instead of deep frying?
Yes — baking is a healthier option, though the falafel may not be as crispy as the deep-fried version. Reheat leftovers in the oven to restore as much crispiness as possible.
Why does the recipe cook the chickpeas only until just tender, not fully soft?
Overcooked, mushy chickpeas won’t hold together when pulsed in the food processor and shaped for frying. Just-tender chickpeas give the falafel enough body to stay intact through the frying process.
