I have been reading about falafel and its recipes for quite some time and was eager to make it in my kitchen. Finally it happened over last night dinner.
Falafel is a Lebanese deep fried balls or patties made from white chickpeas/kabuli chana.. They are usually stuffed in pita bread with tahini, hummus or a vegetable salad. Awesome snack/starter ,crunchy from outside and soft juicy from inside.
Ingredients:
Chickpeas: 1 cup (soaked overnight, washed & drained)
Spring onion/onion: 1 stalk finely chopped (one medium sized if you use onion)
Garlic: 5-6 cloves flattened and roughly chopped
Coriander leaves : 2-3 stalks
Mint leaves : half handful
Cumin powder: 1 tsp
Garam Masala: 1 tsp
Coriander powder: 1 tsp
Salt to taste
Black pepper powder: 1 tsp
Red chilli powder: 1/2 tsp
Juice of one lime
APF/Maida: 2 tbsp.
Oil for deep frying
Method:
In a mixie grind the cooked chickpeas along with the coriander and mint leaves and make a smooth paste. Now add all other ingredients and blend it again till a smooth, light and fluffy mixture. This paste needs to be made without adding any water. Now transfer this mixture to a bowl and take medium sized balls and press gently between the palms of your hands and keep on a dish aside (You can fry them as balls also instead of giving patty shape). Similarly make rest of the patties/balls. Now heat the oil in a deep bottomed pan/kadhai and fry all the balls/patties , 4-5 at a time. Fry all of them and keep them on tissue paper to remove excess oil. Serve these falafels hot with yogurt dip/tahini sauce or stuffed in pita bread as snack or starter.
Falafel is a Lebanese deep fried balls or patties made from white chickpeas/kabuli chana.. They are usually stuffed in pita bread with tahini, hummus or a vegetable salad. Awesome snack/starter ,crunchy from outside and soft juicy from inside.
Ingredients:
Chickpeas: 1 cup (soaked overnight, washed & drained)
Spring onion/onion: 1 stalk finely chopped (one medium sized if you use onion)
Garlic: 5-6 cloves flattened and roughly chopped
Coriander leaves : 2-3 stalks
Mint leaves : half handful
Cumin powder: 1 tsp
Garam Masala: 1 tsp
Coriander powder: 1 tsp
Salt to taste
Black pepper powder: 1 tsp
Red chilli powder: 1/2 tsp
Juice of one lime
APF/Maida: 2 tbsp.
Oil for deep frying
Method:
In a mixie grind the cooked chickpeas along with the coriander and mint leaves and make a smooth paste. Now add all other ingredients and blend it again till a smooth, light and fluffy mixture. This paste needs to be made without adding any water. Now transfer this mixture to a bowl and take medium sized balls and press gently between the palms of your hands and keep on a dish aside (You can fry them as balls also instead of giving patty shape). Similarly make rest of the patties/balls. Now heat the oil in a deep bottomed pan/kadhai and fry all the balls/patties , 4-5 at a time. Fry all of them and keep them on tissue paper to remove excess oil. Serve these falafels hot with yogurt dip/tahini sauce or stuffed in pita bread as snack or starter.
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