Crispy Abadan Style Falafel
Ingredients
- 1 kg chickpeas
- 1 tsp baking soda
- 4 onions
- 1 garlic bulb
- 2 tsp salt
- 6 tsp sesame
- 2 tsp garlic powder
- 2 tsp hot pepper
- 1 tsp mango powder (optional)
- 2 tsp coriander seed powder
- 1 tsp turmeric
Preparation
Soak the chickpeas with baking soda for 48 hours, with the first 24 hours at room temperature and the second 24 hours in the fridge; change the water after the first 24 hours if desired
After soaking, drain the chickpeas
In a food processor, combine the drained chickpeas with onions, garlic, salt, sesame, garlic powder, hot pepper, mango powder if using, coriander seed powder, and turmeric; process until a coarse dough forms
Store the dough in airtight containers in the freezer for up to five months
When ready to fry, remove the dough from the freezer and let it defrost for about one hour
For every 250g of dough, add 1 tablespoon baking powder and one cup of water; let it rest for half an hour if time permits, or fry immediately
Form the mixture into balls or patties and deep fry until crispy and golden brown
Tips
Adding baking soda during soaking helps soften the chickpeas properly
Soaking for 48 hours improves the aroma and texture of the falafel
If short on time, you can fry the dough immediately after adding baking powder and water without resting
