I’m going to dive right into this blog post because there is SO much I feel I need to explain about this recipe.
First things first, head to my IG @thechutneylife and watch my highlight labeled “falafel” before making this recipe!
Second: this is my mom’s falafel recipe. Like traditional or “authentic” falafel, these are not made with chickpeas, but instead made with whole masoor dal, so I guess they are technically “vada” or “dal vada” as us Gujaratis call them and aka lentil fritters.
Important things :
- The consistency of the batter is the most important factor in this recipe and also the most difficult to explain with just words so again, head to @thechutneylife and check out my highlight labeled “Falafel” to see this in more detail.
- If you’re serving these to a crowd- or just for ease- place all the chutneys in squeeze bottles-and label them so people can use as they please. Trust me- everyone always wants more sauce after a few bites!
- After you fry your first batch of falafel, turn the heat on the oil down to medium and taste test. It takes A LOT of green chilis for the spice and flavor to come through. The falafel should be perfectly brown on the outside and cooked and soft on the inside.
- If you need to add more garlic, or green chilis to the batter- crush the garlic and chilis up separately in a small chopper or by hand and then add them to the batter. Do not over mix the batter or try to reblend it.
What you should definitely do a day or two ahead:
- Soak the dal the night before. I do not recommend pre making the falafel batter. They should be made the same day you are serving them.
- Make the white sauce and the red chutney one to two days ahead- makes life a little easier and flavors blend well.
- Peel all the garlic called for in the recipe ahead of time too.
Items you may need:
- I use this Oxo Medium Size Cookie Scooper to drop the batter into hot oil, but it’s not neccesary- you can use two spoons to drop batter into the oil as well.
- Try using a basket utensil like this to move the falafel around in the oil and then scoop them up
- I use a mortar and pestle to grind sesame seeds, but you could also use tahini in place of this or use a coffee grinder, or rolling pin to crush the sesame seeds too.
Questions I am Anticipating:
- I have not tried this recipe in the air fryer myself however if you form balls from the batter and lay them on a greased sheet of parchment and freeze them for 24 hours- you can them place them in the air fryer from what others have suggested.
- You can replace vegan mayo with regular mayo in this recipe or omit completely and use only yogurt as the base.
- Dry red chilis, masoor dal, and falafel pita can easily be found at a local Indian grocery store.
- I used my Vitamix to make the red chutney but it would work just fine in a blender, or a Nutribullet as well.