Friday 4 March 2016

Arabian Falafel Recipe

Arabian Falafel Recipe

Ingredients  :


  • Dried chickpeas : 2 cups
  • Onion : 1 cut in quarters
  • Garlic cloves : 4-5 chopped
  • Fresh Coriander leaves : 1 cup chopped (OR)
  • Fresh Cilantro / Parsley leaves : 1 cup chopped
  • Salt : 2 tsp
  • Coriander : 1 Tbsp
  • Cumin : 2 tsp
  • Pepper powder : 1/2 tsp
  • Flour : 3 Tbsp
  • Baking soda : 1 tsp
  • Baking powder : 1/2 tsp
  • Lemon juice : 1/4 tsp
  • Dried bread crumbs : 3-4 tbs
  • Chicken masala powder : 1/2 tsp (optional OR)
  • Cayenne pepper : 1/2 tsp (optional)
  • Sunflower oil or any refinery oil : 2 tsp​

Falafel Preparation

  • Place dried chick pies in a large bowl filled with cold water and soak it overnight. You can omit this step if using canned beans.
  • The next day, drain the chickpeas and grind it in a food processor until they have a breadcrump like consistency and there are no whole chickpeas left. Transfer to a large bowl.
  • Next blend the onion, garlic, coriander leaves in the blender until it is a paste consistency, add to bean mixture.
  • Add the ingredients like cumin, chicken masala/cayenne, salt, lemon juice, bread crumbs, pepper and flour. Mix well.
  • Taste it to check the salt and spice level.
  • Add baking powder and soda about 15 minutes before frying. Mix everything well.
  • From this mix make small lemon sized balls.
  • In a large skillet/ Cheenachatti heat oil. Drop a small of batter into the oil and if it sizzles, the oil is ready.
  • Carefully drop the falafel balls into the oil. Fry them for 3-4 minutes until they are golden brown. Then flip over and fry other side.
  • Remove from the oil and drain on a kitchen towel.
  • Serve warm as an appetizer main dish with hummus, tahini, pita bread and vegetables.

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