Falafel balls are my favorite snack, it’s crispy outside, soft inside and extremely flavorful. I made my own version of it with a slight twist and it came out very tasty.
Falafel balls are usually made with chickpeas( Channa) , but this time I wanted to try it with corn flour and see how it turns out. We Indians love cilantro, it’s like Basil to Italians. So I thought, since I’m making a South Indian version why not add cilantro (coriander leaves) instead of parsley.
Sometimes when your culinary experiments turn out to be really good and you get this ecstatic feeling, this is one of those moments, it came out really yummy.
- Corn flour – 1 cup
- All purpose or Gluten free flour – 1/4 cup
- Chili powder or Paprika – 1 teaspoon
- Coriander powder – 1 teaspoon
- Cumin powder – 1/2 teaspoon
- Freshly ground pepper -1/2 teaspoon
- Baking powder – 1/2 teaspoon
- Baking soda – 1/4 teaspoon
- Salt – 2 teaspoons
- Garlic – 1 clove (grated )
- Asafetida – 1/4 teaspoon (optional)
- Panko Bread crumbs – 1/4 cup ( optional)
- Turmeric powder – 1/2 teaspoon ( optional)
- In a bowl mix all the flours and spices
- Add the chopped cilantro leaves
- Add the finely chopped onions
- Use a fine grater and grate the garlic
- Mix everything nicely with a fork
- Add water slowly and and bring it into a cookie dough consistency
- Add the bread crumbs if you want it’s optional
- Set it aside for sometime for the flavors to meld
Bread crumbs are not added in traditional falafel recipe. But sometimes you make mistakes when you are experimenting with a recipe, Guess what ? it happened to me 🙂
I reserved the bread crumbs to add it at the end. Do you know why ? In case you add a little bit more water, bread crumbs help you bring it back to the right consistency. I was little skeptical how this is gonna affect my recipe, to be honest with you this is by far the best mistake I have ever made in improvising a recipe. I was really surprised with the outcome , it gave a crispy outside and a light and airy inside.
I have used a scooper to make perfect bite size falafel balls, you can also use a round tablespoon to get the same.
Heat the oil , scoop the dough and fry it until it gets a golden brown color.
It is very important you keep the oil in a medium flame, if it is too hot the outer layer cooks so fast and gets a dark brown color and inside will still be doughy.
Look how yummy it is , you can see the green flecks of fresh cilantro and the onions and the wonderful aroma of coriander is unbeatable.
Drain it nicely in a paper towel and it’s ready to serve.
I love to serve it with falafel sauce, it’s sweet and spicy and extremely flavorful.
You can also serve it with the traditional creamy tahini sauce or just ketchup either way it tastes delicious!
It is such a tasty rainy day snack hope you all make it and enjoy it too.
You can also make these with cooked chickpeas or chickpea flour ( Channa dhal)
You can use any type of bread crumbs.
This my favorite falafel sauce it’s made with chilies, tomato,onion and garlic, it pairs very well with this falafel balls.
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