These gluten free falafels are the result of the perfect fusion of traditional falafel with Indian flavors. The added paneer fortifies protein and calcium, the mint and spices give phenomenal flavors. This is a perfect appetizer/snack for any day!
Why this falafel?
Have you ever wondered having the perfect satisfying snack on a cold winter day or rainy day? As the name suggests these falafels give the chatpata or piquant flavors and the utmost satisfaction of an ideal winter day holiday snack with a cup of chai or coffee. This is the main reason why you should consider making this more often.
In addition, the flavors are so addictive that it will be a hit when you make for a gathering. You should try this for any of your holiday events, New year parties, or just a get together. For sure your friends/families will ask for the recipe.
The following ingredients are necessary for making these falafel:
Garbanzo beans - Dried beans are used in this recipe. Cooked beans will not give the exact texture, so I highly recommend using dried beans. This also
Paneer - Semi soft Indian cheese fortifies the nutritional value adding protein and calcium to the falafel.
Salt - gives flavor
Black salt - Enhances the flavor with its unique mouth puckering flavors.
Chat masala - This is a spice mix that is used in many Indian street foods. This is available in Indian groceries and this adds a characteristic refreshing flavor to the food. Of course you can use Homemade chaat masala powder.
Cumin and coriander - These two spices give an extra flavor boost.
Mint - Gives a refreshing flavor.
Cilantro - Adds flavor and boosts the aroma.
Onion, Ginger, Garlic - Add flavor to the dish. Ginger and garlic also aids in digestion.
Tahini - Gives the characteristic touch of falafel.
Sesame seeds - In addition to tahini, the added sesame seeds give a texture and these add to the protein.
Rice flour - Acts as a binder. This makes the falafels gluten-free. Basically you can use any gluten free flour.
Thai chili - Thai chilies add to the spicy heat. Depending on the personal taste tolerance and preference, adjust the quantity of Thai chili peppers . Instead of fresh peppers, substitute with red chili powder.
Peanuts - Roasted peanuts add to the flavor as well as proteins.
Oil - For deep frying. Neutral oils work best.
You can make about 36-38 falafels and this will serve about 6 to 9 people depending on the portion size.
Sprinkle a little chat masala and serve the falafels for an extra flavor kick though this is great to serve as such. This tastes yummy with green chutney and or sweet tamarind chutney.
Are these gluten free?
Yes, these falafels are gluten free. Rice flour being is used as a binder and since garbanzo beans do not have gluten that makes these falafels a gluten free snack. To keep the recipe gluten free, any gluten free flour like oats or millets or gluten free all purpose flour can be used. If you use regular all purpose flour, then it will contain gluten.
Are these vegan?
No, these falafels use paneer which is a dairy product. You can substitute paneer with vegan paneer for a vegan version of these chatpata paneer falafels.
Are these eggless?
Yes, these falafels are eggless. Rather than using eggs, I use rice flour to bind the flour.
The leftover falafels can be stored in the refrigerator for up to 3 days. The falafels can also be frozen for up to 2 or 3 months. Warm them in the oven or air fry and serve with chutney. Although they can also be fried again, I prefer air frying to warm them just before serving .
For making prep work easy when you make a big batch for entertaining, roll the falafel into balls and refrigerate for 2 or 3 hours and then deep fry them. I wouldn’t recommend leaving it overnight as the mint can change color, affecting the color of the falafel's interior.
About the group….
In our Shhh Secretly Cooking Challenge group, we partner up and give each other two secret ingredients. We then make a delicious dish and share our recipes, and before the sharing, our group members guess the secret ingredients. For this month’s event, I chose the theme of “Party Appetizers”, and Sasmita gave me tahini and cilantro as the secret ingredients and this delicious falafel is the result. She made these delicious tandoori Achari potatoes with curd and baby potatoes as secret ingredients.
More Falafel Recipes
In our home, we love falafel and we make it often with different flavor profiles. If you love Thai cuisine, this Thai flavored Lima Bean Falafel is your best bet for a tasty and protein rich snack. You can make the basic traditional Falafel or the Sudanese version of the same, Tamia. They are divine as such. Addition of chipotle peppers imparts a beautiful but subtle smoky flavor to the Chipotle Falafel. Make these Roasted Beet Falafel for Valentines’ Day or for any day if you have roasted beet.
More Appetizer Recipes
Paneer is unanimously loved by everyone. You must include these airfryer Sweet Chili Paneer Bites or Air Fryer Buffalo Paneer Bites in your next party menu. Sweet Potato Chaat Bites is a very flavorful one to serve for any occasion. Tortilla Taco Cups and Stuffed Mini Peppers are also great appetizers that people of any age group would love.
Chatpata Paneer Falafel
- 1 cup Garbanzo beans dried
- 1/2 tsp Salt
- 3/4 tsp Black salt
- 2/3 cup Mint
- 1/2 cup Cilantro
- 1 tbsp Lime juice
- 1 tsp Cumin
- 2 to 5 Thai chili
- 3 tbsp Tahini
- 1 cup Onion chopped
- 3 cloves Garlic
- 1 tbsp Ginger
- 1¼ tsp Chat masala
- 1 cup Paneer grated
- 3/4 tsp Coriander seeds
- 1/4 cup Peanuts toasted
- 1/2 tsp Turmeric
- 1 tbsp Sesame seeds
- 2 tbsp Rice flour
- Oil for deep frying
- Soak the garbanzo beans for 8 hours
- Drain and rinse the beans. Add it to the food processor along with onion, garlic, ginger, Thai chili, salt, cumin, coriander, peanuts, black salt, chat masala, mint, and cilantro. Process until a coarse texture is attained.
- Transfer to a bowl. Add the grated paneer, sesame seeds, turmeric, and rice flour, and mix thoroughly.
- With a cookie scooper, scoop the falafel mixture and divide into 36 or 38 portions. Shape into balls.
- Heat oil in a pan. When the oil is hot slide 5 to 6 into the to oil carefully, and deep fry until golden brown. Flip once or twice until the color is uniform. Drain in a paper towel. Repeat with the remaining falafel mixture.
- Transfer to a serving platter. Sprinkle a little chat masala on top and serve with green chutney.
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