Chickpea & Oats Falafel Recipe
Description:
The Chickpea & Oats Falafel is a healthy and delicious variation of the traditional Middle Eastern falafel. While the classic recipe uses chickpeas, this version incorporates a healthy twist by adding Saffola Masala Oats, which enhances both flavor and nutritional value. Unlike the deep-fried traditional version, these falafels are prepared using a Kuzhi Paniyaram pan for pan-frying, making them much healthier while still maintaining a crispy texture and rich taste. Perfect for a high-protein vegetarian lunch, this falafel recipe is a great addition to your weekly meal rotation.
Cuisine: Middle Eastern
Course: Lunch
Diet: High Protein Vegetarian
Ingredients
| Ingredients | Quantity |
|---|---|
| Kabuli Chana (White Chickpeas) | 1 cup, soaked for 8 hours |
| Instant Oats (Oatmeal) | 60 grams |
| All Purpose Flour (Maida) | 1 tablespoon |
| Garlic | 2 cloves, chopped |
| Parsley leaves | 4 sprigs, chopped (can substitute with coriander) |
| Cumin powder (Jeera) | 1 teaspoon, roasted |
| Salt | To taste |
| Black pepper powder | To taste |
| Oil | As required for frying |
Preparation Time: 10 minutes
Cooking Time: 40 minutes
Total Time: 50 minutes
Yield: 4 servings
Instructions
-
Prepare the Chickpeas:
- Begin by cooking the soaked chickpeas until they are very soft. Using a pressure cooker is an efficient way to ensure the chickpeas are perfectly cooked. The chickpeas should mash easily when pressed between your fingers, indicating that they are soft and ready to use.
-
-
Prepare the Falafel Mixture:
- In a food processor, combine the cooked chickpeas, Instant Oats, All Purpose Flour, garlic, parsley, roasted cumin powder, black pepper, and salt.
- Pulse the mixture until it forms a coarse, thick paste. Be sure not to over-process; it should still have some texture. Taste the mixture and adjust the salt or seasoning as needed.
-
Shape the Falafels:
- Take small portions of the falafel mixture (about the size of a ping-pong ball) and flatten them slightly to form round patties.
-
Pan-Fry the Falafels:
- Kuzhi Paniyaram Pan Method: Heat a Kuzhi Paniyaram pan over medium heat. Add about half a teaspoon of oil into each cavity of the pan.
- Place the shaped falafels into the pan and pan-fry them until they are golden brown and crisp on both sides. Flip the falafels carefully, adding a few more drops of oil if necessary to ensure even browning.
- Alternative Method (Deep Frying): If you prefer to deep fry the falafels, heat oil in a deep frying pan or wok. Carefully drop the falafels into the hot oil and fry them until they are evenly browned and crispy on all sides.
-
Serving Suggestions:
- Serve your Chickpea & Oats Falafel with Lemon Coriander Hummus, Tabbouleh, and Pita Bread for a wholesome and satisfying meal. This combination is perfect for a high-protein vegetarian lunch, offering a balance of textures and flavors that will delight your taste buds.
Tips:
- Customizing the herbs: If you donβt have parsley, coriander leaves can be used as a substitute to add a fresh, aromatic flavor to the falafels.
- Consistency matters: The mixture should be thick but still soft enough to shape. If it’s too wet, add a little more oats or flour to achieve the right consistency.
- Pan-frying for a healthier option: The Kuzhi Paniyaram pan allows you to achieve a crisp, golden texture without deep frying, making it a healthier alternative while still offering that satisfying crunch.
This Chickpea & Oats Falafel recipe is a great way to enjoy the classic falafel in a more nutritious way, with added health benefits from oats. Whether you choose to pan-fry or deep-fry, youβll love the crispy exterior and soft, flavorful interior.
