Falafel Balls

Read about Falafel in Vegetarian Society Forum. And this time, I soaked the chickpeas and didn’t turn them into those chickpeas that sold at the Pasar Malam. I am quite happy with the result of this first attempt. Only that the blended chickpeas were a bit watery and I have to add more flour for easy shaping. It would be better if less flour is used. Next time round, maybe I should use mortar and pestle instead of using the blender or leaves the mixture in the refrigerator to let it dried up a bit. Falafel usually used spices like coriander, fennel, cumin, in here, I replaced with curry powder. It is something similar to the tofu ball which I had, just that the ingredients are different. For more info, click here - Falafel

Preparation: 20 mins, Cooking time: 15 mins

Ingredients (makes 10-12)
° 100g chickpeas
° 400ml water, for soaking chickpea
° 50g onion, finely chopped
° 25g Chinese parsley, finely chopped
° 1 tablespoon curry powder
° salt and pepper to taste
° 1 teaspoon chilli flakes or coarse chilli or paprika
° 1 teaspoon baking powder
° flour, for dusting
° oil, for deep-frying

Method
1. Soak the chickpeas with 400ml of water for 12 hours or more or overnight. Drain and rinse well.
2. Place the chickpeas in a blender with a little water and blend until it is smaller in pieces. Add in the onion and parsley and blend for a few seconds.
3. Transfer to a bowl, add in curry powder, salt, pepper, baking powder and chilli flakes. Mix well and mix in few tablespoons of flour if it is too watery. Let it rests for 30 minutes.
4. Using your hand, shape the mixture into 10-12 balls. Dust the tofu balls evenly with flour and shake off any excess flour.
5. Heat oil in a deep-fryer or wok and fry in batches until golden brown.
6. Remove the tofu balls with a slotted spoon. Drain well on kitchen paper and serve hot or cold.