Recipe for the middle eastern Falafel. Made from scratch. No fillers used. Authentic recipe inspired from NYC food truck Taim Mobile.

Dump the chickpeas in a large bowl and add 1/2 teaspoon baking soda. Add water till it fills the bowl and let it sit at room temperature overnight for 8-10 hours. The next day, drain.

Chop the greens ( I use coriander leaves, mint leaves and parsley) roughly. Set aside. Add in the rest of the ingredients along with the greens. Basically dump all the ingredients in your mixer. Work in batches if necessary. You need to grind the mixture to a slightly coarse paste. Do not add any water while grinding. For every pulse in your mixer, open the jar and slightly mix everything so the mixture gets ground evenly. Resist your urge to add water. Once you feel that the mixture has become a coarse paste, Set aside. The coarse texture is important for this recipe.

Make small balls using your palm. Shape the mixture into 1½ inch balls and set aside. Make sure not to pack or press too hard in-between your hands. Heat oil in a pan and add the falafel balls when the oil is hot. Do not disturb the oil for the first minute. The falafel mixture is very fragile and may break open if you try to maneuver them in oil. After a minute, try to turn the falafels. Cook the falafels till its brown. Make sure to work in small batches to keep your oil nice and hot, which keeps your falafel tender and crispy.

Serve the falafels with hummus .

• 1 1/2 cups dried chickpeas, soaked in cold water overnight
• 1 medium onion, coarsely chopped
• 3 garlic cloves, coarsely chopped
• 1/2 cup coriander leaves ( 6 - 7 sprigs), coarsely chopped
• 1/2 cup parsley ( 6 - 7 sprigs), coarsely chopped
• 1/4 cup mint leaves ( 4 - 5 sprigs), coarsely chopped
• 1½ teaspoons salt
• 1 tablespoon coriander powder
• ½ teaspoon ground cumin powder
• ½ teaspoon freshly ground black pepper
• 2 green chillies (optional)
• Vegetable Oil / Canola oil for deep frying

1. Dump the chickpeas in a large bowl and add 1/2 teaspoon baking soda. Add water till it fills the bowl and let it sit at room temperature overnight for 8-10 hours. The next day, drain.
2. Chop the greens ( I use coriander leaves, mint leaves and parsley) roughly. Set aside. Add in the rest of the ingredients along with the greens. Basically dump all the ingredients in your mixer. Work in batches if necessary. You need to grind the mixture to a slightly coarse paste. Do not add any water while grinding. For every pulse in your mixer, open the jar and slightly mix everything so the mixture gets ground evenly. Resist your urge to add water. Once you feel that the mixture has become a coarse paste, Set aside. The coarse texture is important for this recipe.
3. Make small balls using your palm. Shape the mixture into 1½ inch balls and set aside. Make sure not to pack or press too hard in-between your hands. Heat oil in a pan and add the falafel balls when the oil is hot. Do not disturb the oil for the first minute. The falafel mixture is very fragile and may break open if you try to maneuver them in oil. After a minute, try to turn the falafels. Cook the falafels till its brown. Make sure to work in small batches to keep your oil nice and hot, which keeps your falafel tender and crispy.
4. Serve the falafels with hummus.

• Author: Kannamma - Suguna Vinodh
• Prep Time: 10 hours
• Cook Time: 45 mins
• Category: Appetizer
• Cuisine: Middle Eastern

• 1 1/2 cups dried chickpeas, soaked in cold water overnight
• 1 medium onion, coarsely chopped
• 3 garlic cloves, coarsely chopped
• 1/2 cup coriander leaves ( 6 - 7 sprigs), coarsely chopped
• 1/2 cup parsley ( 6 - 7 sprigs), coarsely chopped
• 1/4 cup mint leaves ( 4 - 5 sprigs), coarsely chopped
• 1½ teaspoons salt
• 1 tablespoon coriander powder
• ½ teaspoon ground cumin powder
• ½ teaspoon freshly ground black pepper
• 2 green chillies (optional)
• Vegetable Oil / Canola oil for deep frying

1. Dump the chickpeas in a large bowl and add 1/2 teaspoon baking soda. Add water till it fills the bowl and let it sit at room temperature overnight for 8-10 hours. The next day, drain.
2. Chop the greens ( I use coriander leaves, mint leaves and parsley) roughly. Set aside. Add in the rest of the ingredients along with the greens. Basically dump all the ingredients in your mixer. Work in batches if necessary. You need to grind the mixture to a slightly coarse paste. Do not add any water while grinding. For every pulse in your mixer, open the jar and slightly mix everything so the mixture gets ground evenly. Resist your urge to add water. Once you feel that the mixture has become a coarse paste, Set aside. The coarse texture is important for this recipe.
3. Make small balls using your palm. Shape the mixture into 1½ inch balls and set aside. Make sure not to pack or press too hard in-between your hands. Heat oil in a pan and add the falafel balls when the oil is hot. Do not disturb the oil for the first minute. The falafel mixture is very fragile and may break open if you try to maneuver them in oil. After a minute, try to turn the falafels. Cook the falafels till its brown. Make sure to work in small batches to keep your oil nice and hot, which keeps your falafel tender and crispy.
4. Serve the falafels with hummus.

• Author: Kannamma - Suguna Vinodh
• Prep Time: 10 hours
• Cook Time: 45 mins
• Category: Appetizer
• Cuisine: Middle Eastern

Find it online : https://www.kannammacooks.com/falafel-recipe/

Falafel burger recipe made with home made falafel patty from scratch. Served with hummus, Israeli salad and a creamy mayo. With step by step pictures.

I love burgers. I get a burger craving every now and then. The messy dripping, juicy patties, I love it all. This home made falafel burger is dynamite. The falafel patties are air fried using an air fryer and that makes it even healthier too. If you do not have an air fryer, you can shallow fry the patties in oil. The patty is so meaty and really really flavorful. Lets ride into flavor town!

You can find the deep fried Falafel recipe here.

Dump the chickpeas in a large bowl and add 1/2 teaspoon baking soda. Add water till it fills the bowl and let it sit at room temperature overnight for 8-10 hours. The next day, drain.

Chop the greens ( I use coriander leaves, mint leaves and parsley) roughly. Set aside. Add in the rest of the ingredients along with the greens. Basically dump all the ingredients in your mixer. Work in batches if necessary. You need to grind the mixture to a slightly coarse paste. Do not add any water while grinding. For every pulse in your mixer, open the jar and slightly mix everything so the mixture gets ground evenly. Resist your urge to add water. Once you feel that the mixture has become a coarse paste, Set aside. The coarse texture is important for this recipe.

Make a 3-4 inch patties out of the mixture and place it in the air fryer. Set the timer for 15 minutes and fry the patties at 200 degrees Celsius temperature. Fry in batches. Do not over crowd the air fryer. Set aside. You know what? We did not use even a smidgen of oil for frying the patties. Isn’t that great. The patties turn out crispy and crunchy and go so well inside the burgers.

You can shallow fry the patties if you do not have an air fryer.

Now lets make a simple Israeli salad for the burgers. Mix all the finely chopped ingredients listed under Israeli salad and set aside.

Assembling the Burgers # Toast the burger buns on each side with a little butter. # Spread a tablespoon of Hummus. # Spread a tablespoon of the Israeli salad # Place the patty # Spread a tablespoon of Mayo # Top it off with the toasted bun # Enjoy!

Never miss the meat!

For the Falafel Patties

• 1 1/2 cups dried chickpeas, soaked in cold water overnight with 1/2 teaspoon baking soda
• 1 medium onion, coarsely chopped
• 3 garlic cloves, coarsely chopped
• 1/2 cup coriander leaves ( 6 - 7 sprigs), coarsely chopped
• 1/2 cup parsley ( 6 - 7 sprigs), coarsely chopped
• 1/4 cup mint leaves ( 4 - 5 sprigs), coarsely chopped
• 1½ teaspoons salt
• 1 tablespoon coriander powder
• ½ teaspoon ground cumin powder
• ½ teaspoon freshly ground black pepper
• 2 green chillies (optional)

For the Israeli Salad

• 1 tomato, finely chopped
• 1 small cucumber, finely chopped
• 3 sprigs parsley, finely chopped
• Juice of a lime
• 1/3 teaspoon salt

Other Ingredients for Burger Assembly

• 6 Burger Buns, (optional – toast the buns with butter)
• 1/3 cup Store bought Mayonnaise
• 1/3 cup Homemade Hummus / Store bought is fine

For the Falafel Patties

1. Dump the chickpeas in a large bowl and add 1/2 teaspoon baking soda. Add water till it fills the bowl and let it sit at room temperature overnight for 8-10 hours. The next day, drain.
2. Chop the greens ( I use coriander leaves, mint leaves and parsley) roughly. Set aside. Add in the rest of the ingredients along with the greens. Basically dump all the ingredients in your mixer. Work in batches if necessary. You need to grind the mixture to a slightly coarse paste. Do not add any water while grinding. For every pulse in your mixer, open the jar and slightly mix everything so the mixture gets ground evenly. Resist your urge to add water. Once you feel that the mixture has become a coarse paste, Set aside. The coarse texture is important for this recipe.
3. Make a 3-4 inch patties out of the mixture and place it in the air fryer. Set the timer for 15 minutes and fry the patties at 200 degrees Celsius temperature. Fry in batches. Do not over crowd the air fryer. Set aside. Your Zero Oil Patties are ready.

For the Israeli Salad

1. Mix all the finely chopped ingredients listed under Israeli salad and set aside.

Burger Assembly

1. Toast the burger buns on each side with a little butter.

2. Spread a tablespoon of Hummus.

3. Spread a tablespoon of the Israeli salad

4. Place the patty

5. Spread a tablespoon of Mayo

6. Top it off with the toasted bun

7. Enjoy!

• Author: Kannamma - Suguna Vinodh
• Prep Time: 15 mins
• Cook Time: 30 mins
• Category: Burgers
• Cuisine: American / Middle Eastern