A healthier way of cooking chickpea falafel using appe pan or ebelskiver pan. You can have it just as a snack or make a sandwich or wrap.
I, first tasted falafel in Amsterdam, Netherlands at a street shop selling falafel sandwiches. Right then and there, I got hooked to it for many reasons. Firstly, and most importantly, it was completely vegetarian and tasted delicious. You could have it just as a snack with hummus or make it into a sandwich or wrap. I also learned that the main ingredient was chickpeas, in the form that I had never seen or used before.
Main Falafel Ingredient - Chickpeas
Chickpeas, being the main ingredient, make these falafels protein and fiber-rich. The street shop in Amsterdam, made them by deep-frying, which I did not mind at all in January's cold weather. Sometimes you just need calories with good taste in the cold winter months. However, when back home, I wanted to relish the same taste in a healthier manner, if possible.
Making Falafels using Appe-pan or Ebelskiver Pan
Hence, I tried making these falafels using appe pan or ebelskiver pan. This was one of the first recipes I made using appe pan, which was until then just sitting in one kitchen shelf. Also learned that you can make falafel using different kind of chickpeas, i.e. white chickpeas (chole), black chickpeas (kala chana) or green chickpeas (hara chana). I have tried all different versions in my kitchen and they all taste great. I will shortly update this recipe with other versions as well.
Humus - Most Common Accompaniment for Falafels
Humus is the most common accompaniment for falafels, which are also made from chickpeas. I also sometimes enjoy these with cilantro mint green chutney. To make a wrap, you can use my avocado chapatis or any other version of Indian flatbreads you prefer.
Recipe
Falafel
Ingredients
- 1 cup Chickpeas Dry washed soaked overnight and drained.
- 1 cup Parsley Fresh
- 1 cup Cilantro Chopped
- 2 Green chilies
- 1 tablespoon Ginger Finely chopped
- 1 cup Onion Finely chopped
- 2 tablespoon Rice flour
- 1 tablespoon Lemon Juice
Spices:
- Salt As per your taste
- 1 teaspoon Black pepper
- 1 teaspoon Cumin seeds Roasted powder
Instructions
- Process the chickpeas, parsley, cilantro, ginger and green chilies in a food processor using chopping blade until rough coarse texture don’t over process into a paste.
- Once the mixture reaches the desired consistency and texture, pour it out in a mixing bowl and add chopped onions, salt, black pepper, roasted cumin powder and lemon juice and mix it to incorporate all the ingredients nicely. If you want at this point you can refrigerate the mixture for couple of hrs, I didn’t keep and right away made the round balls from it. Size of balls depends upon the cavity of your appe/ebelskiver pan.
- Heat the appe/ ebelskiver pan on a medium low heat and grease all the cavities using little oil.
- Put one ball in each cavity, no need to cover the pan.
- Once done and golden brown from bottom flip them with the help of spoon and add little more oil from the sides, if you see the sides are not getting brown flip them again so that they should be golden brown and cooked from all sides.
- Repeat the process with the remaining falafel balls and serve them with tahini or hummus.
Additional steps for making falafel rolls
- You can also use these falafels for rolls / wraps to make it easy for kids to eat or take in lunch.
Shilpa says
Hi Rupali,
I’m assuming the rice flour is added to the blended mixture?
Rupali Agarwal says
Yes, you add it at the end to the blended mixture.
Thank you!
Pretti says
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Rupali Agarwal says
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