Garbanzo beans, also called chickpeas, chole chana, bengal gram, can be curried or fried to make these crisp fritters.
Falafel balls remind me of dal wada, crisp fried fritters made of variety of beans and peas. Middle eastern food and spices are so similar to what we have in India.
Start with 1/2 cup raw chickpeas or garbanzo beans. This will make 9-10 large falafel balls or 35 small ones.
Do not use canned or cooked chickpeas for falafel.
Soak them for 5-6 hours.
Garbanzo beans will double in size.
Condiments that give taste and texture to the falafel balls.
Cilantro, onion, garlic, green chilli, cumin and sasame seeds.
In a food processor mix all ingredients well. Add some salt and lime juice.
This is a chopper attachment which will not make my mixture smooth. If you are using a blender, pulse the beans and other ingredients till they are course and not super smooth.
You are ready to make the balls.
I used melon baller to make small balls to bake them.
Brush or spray some oil at the bottom and top of the balls. Bake in 400 F preheated oven for 20-30 minutes or till they turn golden brown.
Falafel balls ready to serve.
To make large ones. Tightly make a ball and deep fry in hot oil till they turn crisp golden brown.
To make hot garlic dipping sauce: Fry 1 tbsp roasted gram (dalia) and dry red chillies in 1 tsp. oil.
Cool and blend with 3-4 cloves garlic, salt and 1/2 cup water to make smooth paste.
Hot Garlic dipping sauce.
To make Tahini dip: Roast 1/2 cup sesame seeds. Blend with 1/4 cup olive oil to make smooth paste.
Add little water at a time and mix well to get a pouring consistency.
Add salt and freshly squeezed lime.
To make yogurt cucumber dip: Grate cucumber (1 cup) and Mix 1 cup plain yogurt (original or low fat). Add salt and roasted cumin powder.
Serve falafel balls over dipping sauces.
In a bowl take a cup of shredded lettuce, add sliced onions, olives, tomatoes dipping sauces, crumbled low fat feta cheese and baked falafel balls.
Enjoy Crisp, Baked Falafel on Bed of Veggies!!
