Pan-fried Falafel recipe full with herb-y and zesty flavors modified to make falafels crispy outside while keeping inside smooth and moist. Made from scratch with all-natural ingredients.
Start with boiling the soaked chickpeas along with one cup of mixed frozen vegetables and one cup chopped beetroots in a pressure cooker. When setting the cooker up, contents should be dipped in water to the top but not submerged. I boiled them for 15 minutes in Mealthy multi-pot pressure cooker for 15 minutes with natural pressure release (NPR). Tip: In case you are using the regular stove top pressure cooker, cook until the first whistle and the then let the pressure release naturally. Make sure you don’t overcook them. It needs to be little aldente.
Once the pressure is completely released strain the chickpeas and the veggies into a colander. Tip: Don’t throw away the liquid, instead save it to knead the dough or to make vegan aquafaba to replace the egg-whites in the cooking.
Grilling/Cooking: You can now use any one of several ways to cook these falafels. You deep fry them in a conventional manner or to make healthier version opt for baking or shallow frying. Among the health cooking methods, even though these could be baked but shallow frying or pan frying makes them moist.
For shallow frying, pre-heat and grease the appropriate pan. For patties use a griddle and for roundels use an aebleskiver or takoyaki pan. Tip: Patties will soak up all the oil you put so be very conscious with the quantity of oil you add. In general, half tsp of oil should be enough to brown them evenly.
Remove the cooked falafel patties or falafel balls on a cooling rack to avoid getting them soggy with the steam.
Repeat the process until all the patties and/or roundels are cooked.
Serve these falafel patties in a burger, serve them with a mezz-style plater, tuck them into a fluffy pita bread, crumble them little on a wrap or serve them just like that as a snack/appetizer with tazatki, tahini sauce or your favorite hummus the possibilities are endless.