Most falafel recipes have some combination of cumin, coriander, pepper, and chilies (along with other spices too). We’ve decided to revisit this classic recipe by adding a South Indian curry blend. It works great!
- 1 lb dried chick peas
- 1 medium onion
- 1 clove garlic
- ½ cup parsley, chopped
- 2 tsp salt
- 2 Tbsp Chettinad curry
- 1 Tbsp dried garlic
- 1 heaping Tbsp flour
- Oil for frying
Rinse chick peas and place in a large container. Cover generously with water (keeping in mind that they’ll double in volume). Let rest overnight.
The next day, drain and rinse the chick peas. Drain in a colander.
Place onion, fresh garlic, parsley, salt, ground curry and dried garlic in a food processor. Grind for 2 minutes.
Add chick peas and flour and reduce to a rough purée. You may need to stop and stir the mixture with a spoon from time to time.
Transfer to a bowl and chill for 1-2 hours.
Pour 2 inches of oil into a pot and heat to 350° F.
Form falafel batter into flattened balls 1 ½ inches in diameter and fry a dozen at a time. Stir them once or twice during cooking, which should take 4-5 minutes each batch. Place on a paper towel and repeat until all the falafel are cooked.