I did not make these. When I received an offer to develop a a recipe for a healthy snack I thought… Why not?
Snacks are good; healthy is good.
I’ve never tried making falafel. It’s one of those things I love but always thought it would be too much work to make.
While we may not be facing another lock-down, I fully expect that we will be spending most of our time in the safety of our house for the foreseeable future. If we can’t travel physically, it’s time to let our taste-buds do it for us.
After all – looks like I’ll have the time to be learning new cuisines.
I will admit that the jalapeno will not make it into my version but everything else sounds fantastic.
Post-summer season, we all crave for crispy, crunchy, (fried) goodies! That’s pretty much the case with all the people around the globe. It is extremely difficult to resist a piping hot, crispy snack for anyone and everyone…unless you are REALLY GOOD at self-control.
And what better way to pair up a nice crunchy snack with plenty of herbs…lots of it! Well, most of you must be thinking of an herby dip or a spread to accompany the crispy savories. But, how about adding all those flavorful herbs to the dish itself? Sounds delightful, right?
Here is one such incredible dish that is really quick to prepare and sounds very exotic too! The Mediterranean delicacy, falafel with herbs, is a fantastic dish to please your taste buds that does not even involve too much labor to prepare it.
While preparing this dish, you just have to be careful about one thing- mince the mixture well. A few bits are allowed, but overall the mixture should be grainy in texture. The perfect way to get those even chickpea grains is to use a good blender. And even better for you would be to have a good immersion blender in your kitchen. If you’re now looking for a good immersion blender, I’d recommend you to go through this article on The Daring Kitchen. They have reviewed and enlisted the latest gadgets, something I found very useful!
So, just plan a day in advance to soak the chickpeas overnight, and you can enjoy a delectable, flavorful, and very crunchy savory the next day. Pair it up with tahini, hummus, pita, and a quick salad to turn it into a complete meal for your loved ones!Print
Falafel with Herbs
Something fun for your next party.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Total Time: 50 minutes
- Yield: 4 servings 1x
- ¾ cup dry chickpeas, soaked overnight and drained
- 1 medium red onion, peeled and roughly chopped
- 2 large cloves garlic, peeled
- 1 two-inch cube ginger, peeled
- 1 jalapeno, roughly chopped
- ¼ cup fresh cilantro
- ¼ cup fresh parsley
- ¼ cup fresh mint leaves
- ½ teaspoon cumin powder
- ½ teaspoon coriander powder
- ¾ teaspoon salt
- Oil, for frying
- Use an immersion blender or a grinder to grind the chickpeas into a fine powdery texture. Do not add water to it.
- Transfer the minced chickpeas into a large bowl.
- Mince or grind the onion, garlic, ginger, jalapeno, cilantro, parsley, and mint leaves together in the same jar.
- Transfer this herb mixture over the chickpeas.
- Add cumin powder, coriander powder, and salt to the herb mixture.
- Mix everything well until the mixtures are nicely combined.
- Heat oil for frying.
- Turn the heat of the oil to low temperature.
- Using the palm of your hand, roll a small portion of the chickpea mixture into a small (walnut-sized) ball.
- Transfer the rolled balls into the hot oil and fry it on low heat until the outside of the balls are light brown in color.
- Repeat this with the rest of the mixture.
- Serve hot falafel with tahini or hummus and enjoy!