घर पर लज़ीज़ फ़लाफल बनाने की आसान रेसिपी

Posted on

Falafel, those delightful chickpea fritters, are a popular Middle Eastern street food enjoyed worldwide. They’re not only delicious but also a fantastic source of protein and fiber for vegetarians and vegans alike. Making falafel at home is surprisingly easy, and the results are far superior to store-bought versions. This recipe will guide you through creating perfectly crispy and flavorful falafel right in your own kitchen.


फलाफल रेसिपी  falafel in hindi  आसान फालफेल बॉल्स  छोले की फलाफल
फलाफल रेसिपी falafel in hindi आसान फालफेल बॉल्स छोले की फलाफल

1 cup dried chickpeas, soaked overnight in plenty of water

  • 1/2 cup fresh parsley leaves, roughly chopped
  • 1/4 cup fresh cilantro leaves, roughly chopped
  • 1 small onion, roughly chopped
  • 2 cloves garlic, minced
  • 1 jalapeno pepper, seeded and finely chopped (optional, for a spicier falafel)
  • 1 teaspoon ground cumin
  • 1/2 teaspoon ground coriander
  • 1/2 teaspoon ground paprika
  • 1/4 teaspoon cayenne pepper (optional, for an extra kick)
  • 1/4 cup all-purpose flour (or substitute with gluten-free flour for a gluten-free option)
  • 1/4 cup breadcrumbs (or panko breadcrumbs for extra crispness)
  • Salt to taste
  • Vegetable oil for frying

  • Directions:

    1. Drain and Rinse the Chickpeas: After soaking overnight, drain the chickpeas in a colander and rinse them thoroughly under cold running water.

    2. Process the Falafel Mixture: In a food processor, combine the drained chickpeas, parsley, cilantro, onion, garlic, jalapeno (if using), cumin, coriander, paprika, cayenne pepper (if using), flour, and breadcrumbs. Pulse the mixture until it becomes coarsely ground, stopping occasionally to scrape down the sides of the processor. The mixture should hold its shape when pressed between your fingers, but it shouldn’t be completely smooth.

    3. Season and Adjust Consistency: Add salt to taste and pulse the mixture a few more times to combine. If the mixture seems too wet, add a little more flour, one tablespoon at a time, until it reaches the desired consistency.

    4. Form the Falafel Balls: Wet your hands slightly to prevent sticking. Scoop out about 2 tablespoons of the falafel mixture and roll it into a ball. Gently flatten the ball slightly to form a patty shape. Repeat this process with the remaining mixture, placing the formed falafel balls on a plate.

    5. Heat the Oil: Pour enough vegetable oil into a large frying pan or Dutch oven to come up about 1/2 inch deep. Heat the oil over medium heat until it reaches 350°F (175°C). You can test the temperature by dropping a small piece of dough into the hot oil. If it sizzles and floats to the surface, the oil is ready.

    6. Fry the Falafel: Carefully add the falafel balls to the hot oil, working in batches to avoid overcrowding the pan. Fry for 3-4 minutes per side, or until golden brown and crispy. Drain the fried falafel on paper towels to remove excess oil.

    7. Serve and Enjoy: Falafel can be enjoyed in various ways. Traditionally, they are served in a pita bread with hummus, tahini sauce, chopped salad vegetables, and pickled onions. You can also serve them over a bed of rice or quinoa, or enjoy them as a healthy and satisfying snack.

    Nutrition Facts (per falafel ball):

    Calories: 150

  • Fat: 8g
  • Saturated Fat: 1.5g
  • Cholesterol: 0mg
  • Sodium: 250mg (depending on added salt)
  • Carbohydrates: 18g
  • Fiber: 4g
  • Sugar: 2g
  • Protein: 5g

  • Tips:

    For extra crispy falafel, refrigerate the mixture for at least 30 minutes before frying.

  • If you don’t have a food processor, you can mash the chickpeas with a potato masher or mortar and pestle. However, the falafel will not be quite as smooth.
  • Leftover falafel can be stored in an airtight container in the refrigerator for up to 3 days. Reheat them in a skillet or oven until warmed through.
  • You can experiment with different herbs and spices in your falafel mixture. Try adding chopped mint, oregano, or a pinch of turmeric for a unique flavor twist.

  • Conclusion