Falafel / Chickpea Vada (The Indian Name)

Recipe: Falafel (Chickpeas vada) Egyptian/Arabian Cusine

Ingredients: 

1) Chickpeas/ Kabuli channa - 500gms

2) Onion - 2 large

3) Garlic - 5-6 cloves/pcs

4) Coriander leaves - 1 cup

5) Parsley leaves - 2 Cup

6) Red chilli powder- 1tsp

7) Pepper powder - 1tsp

8) Dhaniya powder - 1tsp

9) Jeera powder - 1tsp 

10) Salt - 2tsp 

11) Dry parsley leaves - 2tbsp (optional) 

12) Baking soda

13) Sesame seeds/till/yellu - 1cup or as needed.

14) Oil for frying

15) Regular Mayo /Garlic Mayo

16) Tomato ketchup

Preparation Method:

1) Soak the chana/chickpeas in water for 6-8 hours /preferably overnight. 

2) Drain the water and keep aside. 

3) Next, make a coarse (rough) paste of the kabuli chana/chickpeas, batch wise in a grinder, do not add water. (As shown in my video) Transfer it to a bowl once done

5) While grinding the last batch, add the onions, garlic, coriander leaves and parsley leaves, (if needed you can add just a few drops of water) *optional*

6) Now add the final portion of coarse chickpea/chana mix into the bowl. (As shown in my video) 

7) Mix it nicely and keep it aside for 20min. 

8) Next, add all the spices - red chili powder, dhaniya powder, pepper powder, jeera powder, dry parsley leaves (optional) & salt. Give it all a good mix. 

9) Take meduim portion of the mix and pat it on the falafel maker (As shown in my video) and spread the till/sesame seeds/ yellu on top of it. (I've used a falafel maker for this, you can do it free hand too)

10) Once oil is heated just dip it the oil fry on low flame until it turns golden brown. 

11) You can also make it as you make any regular vada (As shown in my video) 

12) The crispy Falafel is ready.

You can eat it with Pita pockets/roll or as a Sandwich. (coming soon)

Serve the Hot and crispy Falafel with Garlic Mayo /ketchup. 

Ready to Eat!!!