Falafel is a Lebanese street food popular throughout the Middle East. It is basically a deep fried patty or balls made from chickpeas and served in pita or wrapped in flatbread. You may check out my other recipe on Falafel - Falafel Wrap which itself works as a full meal.
Falafel Fritters are best eaten with hummus, salad or sauces.
Ingredients: Cooking time: 30 minutes
ü 100 gm chickpeas (soaked overnight and boiled in pressure cooker with 3 whistles)
ü 2 medium sized onions (quartered)
ü 2 tbsp of semolina
ü 1 tsp of garlic paste
ü 1 tsp chilli powder
ü 1 tsp turmeric powder
ü 1 tsp coriander powder
ü 1 tsp cumin powder
ü 1 tsp black pepper powder
ü 1 tbsp parsley leaves (chopped)
ü 1 tsp salt
ü A little bit of water
ü 1 tsp cooking soda
ü White oil for deep frying
1) Mix in all the ingredients above (except semolina and soda) in a blender and make a paste. Please note the paste should be dry enough to make balls out of them. Adding too much water might make the paste soggy and as a result the balls would fall apart while deep frying.
2) Mix 2 tbsp of semolina and 1 tsp cooking soda with the paste. Make small round balls from the paste and flatten keeping them between your palms.
3) Deep fry them in a wok.
4) Falafel is ready for serving.
Saturday, December 3, 2011
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