Light and Crispy – The falafels that can be enjoyed by everyone. These moong dal falafels are not deep-fried or baked. I shallow-fried them so that everyone can make them – those who don’t have an oven or those who don’t like to eat deep-fried food.
Chickpea falafels might get a little heavy for some people. Chickpeas do give some trouble with digestion. That’s why I thought to make the moong dal version of the classic falafels so that everybody can enjoy this Middle-Eastern appetizing recipe.
Story Time
Jatin is a big fan of falafels. And this is quite easily available in Munich, Germany. He buys falafel wraps and falafel sandwiches a lot. And because he loves it so much and wants to have it every now and then, I decided to make them at home. I already have the recipe for baked chickpea falafel wraps with hung curd dip and sesame dip. You must give that a try. It is quite delicious.
One day I was talking to a friend and told her about chickpea falafels and how much Jatin loves to eat them. She said that she can’t enjoy falafels because it is not easily digestible. I felt bad and decided to make the lighter version of falafels so that everyone can enjoy it. That is when I thought to make it with green moong dal. Also, I like the green-colored food. To make these falafels greener, I even added some green peas to this recipe. When I made them for the first time, Jatin loved them even more than the chickpea falafels. Now that was surprising 🙂
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What is Falafel?
Falafel is delicious food from the Middle East that is like a kebab or fritters. It is made of soaked chickpeas and a lot of different herbs and spices that are ground together and then shaped into small balls or patties. These patties are then deep-fried until brown and crispy. They are often served with hummus or stuffed in pita pockets along with some dips and salads. It tastes quite amazing and can be enjoyed as a snack or as a full meal.
How to cook Falafels?
There are many ways to cook falafels and each way results in a slightly different taste and texture because of the method of cooking. You can make them by any of the following methods:
- Baked – This results in dry falafel if you follow the same recipe as the fried ones. To get the juicy and crispy texture, follow my Baked Chickpea Falafel recipe.
- Air Fried – I don’t have an air fryer so I never tried this method. But you can definitely make them in Air-Fryer. Follow the same recipe as Baked Chickpea Falafels.
- Shallow Fried – This is my favorite method because it is easy and since these are not deep-fried, they feel much less oily and light. For this, shape the falafels into a patty and cook from both sides.
- Deep-Fried – This is the classic method to make falafels. You can make small balls of falafels and deep fry them until brown and crispy all over.
Tips to make it right
One problem that can happen while making falafel mixture is over-grinding the mixture. It leads to a lot of moisture release and then you will end up adding more gram flour (besan) or bread crumbs so that you can make a firm patty. It mostly happens because of the onions in the mixture. If they are ground for a slightly longer time, they will form a puree-like consistency.
To prevent that, I would suggest using a food processor. It is made for these purposes. It quickly forms a coarse mixture for the falafels without any moisture release. But not everyone has that. Even I don’t. I use my mixer grinder (or smoothie maker). I add a small amount of the mixture at a time and pulse a couple of times until coarsely ground.
How to save the mixture from excessive moisture release?
If accidentally, the mixture becomes too moist and it is hard to form patties, just add extra gram flour (besan), mix, and see if you can make a firm patty. A little bit of moisture is okay. The patty will hold the shape while frying. After adding gram flour, let the mixture rest so that the flour can absorb the moisture well and the mixture will develop some flavors too.
Keep in mind to adjust the seasonings accordingly.
How to store Falafels?
You can make patties of falafels and refrigerate them for 2-3 days. Fry or bake when you want to serve.
You can even make a big batch of falafels and put them in an airtight container or zip-lock bag. Freeze them for up to a month. But do not stack them and freeze. First, put them on a plate and freeze until they become hard or frozen. Once frozen, you can stack them in a container or put them in a zip-lock bag and again put them back in the freezer. They can last for a month or even more. When you want to serve them, put them at room temperature for around 10-15 minutes and then bake or fry.
Is this recipe vegan?
Yes. Of course. All the ingredients used in this recipe are vegan and plant-based.
More vegan recipes to try – Whole Wheat Banana Walnut Muffins, Vegan Dum Biryani, Vegan Thai Basil Rice.
Easy Swaps
- Moong Dal: Instead of green moong dal, you can use soaked chickpeas.
- Olive Oil: Use any cooking oil of choice.
More Snacks Recipes to try
Now we are all ready to make this delicious recipe – Moong dal falafels. Make a big batch of it and freeze them. Then, you can enjoy them whenever you want to. It is a must-try, especially in this rainy season. Falafels, hummus, and a hot cup of chai. Ahhhh…just perfect. I am drooling 🙂
If you try the recipe and like it too, please share the photo of your dish on Instagram and tag us too @thefearlesscooking. We love to see your recreation of our recipes.
Happy Cooking 🙂
Love from us
Richa & Jatin
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