Falafel is
a deep-fried ball or patty made from ground chickpeas, fava beans, or both. Falafel is a
traditional Middle Eastern food,
commonly served in a pita, which
acts as a pocket, or wrapped in a flatbread known as lafa.
The falafel balls are topped with
salads, pickled vegetables, hot sauce, and drizzled with tahini-based sauces or hummus. Falafel may also be eaten alone as a snack or served
as part of appetizer or main meal.
Preparation time: Soaking
overnight
Cooking time: 30-40
minutes
Serves: 4-5 people
Ingredients
|
Quantity
|
Chickpeas
|
2 cups
|
Coriander leaves
|
1 cup
|
Parsley
|
1/2 cup
|
Onion chopped
|
1 large
|
Garlic cloves minced
|
8
|
Salt
|
2 tsp
|
Coriander
|
2 tbs
|
Cumin
|
1 tsp
|
Black pepper
|
1/2 tsp
|
Red chili powder
|
1/2tsp
|
Bread crumbs
|
3-4 tbs
|
Baking soda (added before frying)
|
1 tsp
|
Baking powder (added before frying)
|
1/2 tsp
|
Method
Soak the chickpeas in water over night the day before
cooking.
Chop and blend the chickpeas in a food processor until
the beans are the consistency of fine bread crumbs.
Put in a large bowl. Next put the onion, garlic, cilantro and parsley in the blender and blend until it is a paste consistency, add to bean mixture. To the bowl add the cumin, coriander, salt, black pepper, bread crumbs and chili powder and mix very well. Taste to see if you would like to add more salt or not.
Heat about 1 inch of vegetable oil in a 2 to 3 inch frying pan, turn to medium-low heat. Add the baking soda and baking powder to the bean mixture about 15 minutes before frying and mix well.
Mold the falafel mixture into small balls
and drop into oil to fry, continually turn over the falafel balls to keep the
color an even brown on all sides, when they are a medium brown color, remove
the balls and drain on a paper towel for a minute.
Serve warm and fresh with tahini sauce or hummus.
If you forget to soak chickpea in the
night here’s a perfect tip for you.
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