I know this is an unusual combination but trust me I am bringing to you two of the best snack recipes in one. I love making falafel and sometimes they can get dry so I am bringing some onion pakora energy into these falafel to make them extra crunchy, flavourful and irresistible.
Best to use the overnight soaked chickpeas but these can also be made with tinned chickpeas though those are cooked and will change the texture but needs must.
Serve them with coriander chutney or some tamarind chutney or even a basic tomato ketchup to go with it.
- 1 cup dried chickpeas
- 2 onions, thinly sliced
- handful of fresh coriander, finely chopped
- 1 red chilli, finely chopped
- 1-2 garlic cloves, finely chopped
- 10 curry leaves, finely chopped
- 1 tsp ground cumin
- 1/2 tsp ground coriander
- 1/2 tsp chilli powder
- 3/4 tsp salt
- 2 tbsp gramflour
- 2 tbsp rice flour
Soak the chickpeas in water over night. Next day drain them and blitz them up coarsely. Transfer to a bowl with the rest of the ingredients and mix it all well. Add maybe a tbsp or 2 of water, just enough to make this batter a bit sticky.
Heat some oil in a pan for deep frying and once its hot, roughly 160-170 C then add small portions of the batter into the oil carefully. You can do this by hand or use a couple of spoons to do the same. Cook for a couple of minutes until golden and crispy. Serve them hot.
You can watch the full recipe video here –