THESE FRITTERS ARE MAKING MY MOUTH CRY!
An Indian twist to a Mediterranean favorite! Growing up, we ate falafels very often. My mom always fried the falafels, but recently I started baking them. Honest opinion, if that’s what it takes to sacrifice a few calories then yes, I recommend it. Otherwise, nothing beats a fried “vara” (dumpling). Sorry not sorry… BALANCE folks, balance.
Anyways, the other day she made falafels using multiple different lentils and the end result, AHMAZING! The falafels turned out to be super crispy on the outside and moist on the inside. SIDE NOTE: they were so good that I ate way too many to count before they even saw a pita 🙈.
Try it with some cilantro chutney/sauce and your tastebuds will be begging for more.
Mediterranean + Indian flavored fritters made with a wide range of spices, herbs, and lentils.
- 1 cup dried split green peas
- 1/2 cup mix of dried kidney beans, mung beans, garbanzo beans, peas, and urud (all optional)
- 1 tbsp fresh ginger, grated
- 1/2 cup fresh cilantro, chopped
- 1 tbsp cumin seeds, whole
- 1/2 onion, finely diced
- 1/2 bunch cilantro
- 1/2 bunch parsley
- fresh green chili peppers (jalapeno, thai chili, serrano, etc)
- salt (add a bit extra than normal for this recipe)
- green chili peppers, diced (optional)
Soak green split peas and the mix of other beans for 8 hours.
Blend the soaked lentils, ginger, chili peppers, cumin seeds, 1/2 bunch parsley, and 1/2 bunch of cilantro together using minimum water.
Add salt and set the mixture aside until ready to fry.
When ready to fry, add diced chili peppers, chopped cilantro, and diced onion to the mixture. Mix well.
Heat the frying oil on your stovetop's medium setting.
Once the oil is hot, form small balls and place them into the oil. I use my hands to do this, but you can use heat resistant/fry proof tongs as well.
Be sure not to over crowd the oil pan. (I recommend only frying as many as half the oil circumference at a time.)
Fry for about a minute and place the falafels onto paper towels to soak up excess oil.
Enjoy falafels with stuffed pita bread, regular pita bread, an addition to wraps, or even as a salad with your favorite toppings (onions, tomatoes, cucumbers, salsa, hummus, tzatziki, etc.
You can also bake or air fry these if you choose.
- The mixture can be refrigerated for a few days, but be sure to bring it to room temperature before cooking.
- Feel free to freeze the mixture up to 3 months.
- If baking instead of frying: lay falafel on a baking rack and bake at 375 for about 15-20 minutes. Be sure to coat each falafel with oil to prevent dryness.