Chutney Falafels

Parsi, falafel, chutney falafel

The other day I wanted to experiment with making some different flavours of hummus. So, I put a batch of chickpeas on the stove to cook. Not knowing what to do until the chickpeas were cooked I proceeded to the  FBAI Facebook page and FoodGawker where I proceeded to spend an unhealthy amount of time looking at food shots and their corresponding blogs.

When I finally realised that the noise in the background was my cooker whistling away for the 11th time it was too late – the chickpeas had burnt!

I didn’t think anyone would like a burnt garlic hummus flavour so I was left with no option but to have to throw it away. But, since one of my biggest pet peeves is to waste food my conscience wouldn’t let me. Now, research falafels and you will realise that the major ingredient in it is the chickpeas. Besides that, you can basically put in whatever you have in your pantry and then you have to deep fry it. Perfect, I thought – so, in simple terms the falafel is the arab version of our kheema kebabs where every family has their own different recipe which they claim to be original.

Since I had a pot of chutney left over that I didn’t know what to do with, the decision was simple – Chutney Falafels were born! Ingredients at the bottom as always.

To make them at your home, first you need some cooked chickpeas (you don’t need to burn them on purpose don’t worry). If you aren’t using the raw variety then you can simply drain the ones from the can and use those. Now, in a big bowl mash them up well with a fork.

chickpeas mashed

Mashed chickpeas

Next, add in the green chutney, semolina, garam masala, salt, and egg. Mix everything well to make a thick mixture. Taking a small ball of the mixture at a time, make into small round patties.

chickpea falafel with chutney

And now, its time to deep fry. In a small frying pan, heat up some oil and put in four patties at a time. Allow them to become golden brown on each side before straining them on a paper towel.

chutney, falafel, deep fried

Chutney Falafels Frying

Serve them with some pita bread, hummus or by themselves as a cocktail snack. I must say that this Parsi version of the falafels taste much better than any of the other ones I’ve had before – I could be biaised but try them out and you won’t regret it one bit.

To make enough for 6 you will need:

250 gm raw or a can of pre-cooked chickpeas
4 tbsps green coconut chutney
1 tsp garam masala
1 egg
2 tbsp fine semolina (rawa)
Salt to taste

Comments

  1. says

    Perzen! I am so glad I found your blog……growing up in Pune I have enjoyed so many sunday afternoon lunches at the parsi best friends home thats its a cuisine very dear to my heart….I always thought the internet was missing a good parsi blog and here you are!
    I cant wait to read all your posts and come back again for more updates!
    :)) I wish I stayed in Bombay would love to order some of your food….maybe in December :))
    xo

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