- 1 ½ Cup Chickpeas (overnight soaked) OR Canned boiled Chickpeas
- 1 Cup Spinach leaves
- ½ Cup Cilantro
- ½ Cup finely chopped Onion
- 1/3 Cup Gram flour
- 1 tbsp Lemon juice
- 1 tbsp Baking powder
- 1 tbsp Coriander powder
- 1 tbsp Black pepper powder
- Salt (as per taste)
- 6 Garlic cloves
- Roughly chopped Ginger
- Three finely chopped green chillies
- Oil (for Frying)
- Boil overnight soaked chickpeas in a pressure cooker for up to 7 whistles. Let the pressure in the cooker release naturally. You could skip this step if you used canned chickpeas (as they pre-boiled).
- Grind the chickpeas to form a coarse crumb texture.
- In a bowl, add ground chickpeas, spinach leaves, cilantro, onion, gram flour, lemon juice, baking powder, coriander powder, black pepper powder, salt, garlic cloves and green chillies together. Mix the contents well (You may consider using a food processor for the same). At this time, you may check for salt and spices and adjust according to your taste.
- Transfer mixture to a sealed container and refrigerate for 1-2 hours.
- Using a spoon or medium cooking spoon, measure out two tablespoons of dough and roll it into a ball with your hands. Gently flatten it slightly so that it is about ½ inch thick. Repeat with the remaining dough until all of the falafel disks are prepared.
- Shallow Fry: Heat oil in a large cast-iron or heavy-bottomed skillet over medium-high heat until it is shimmering. Carefully transfer 4 or 5 falafel disks to the hot oil and fry for 2-3 minutes per side, or until both sides of the falafel turn brown. Transfer to a paper-towel-lined plate to drain. Repeat with the remaining falafel disks, adding extra oil to the pan if need be (Or you may consider to Deep Fry Falafel disks).
- Serve the falafels with Cilantro chutney while they are warm and crispy.