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EASY AND PERFECT Falafel recipe

                                                                                            FALAFEL RECIPE

Falafels are deep-fried balls traditionally found in Middle Eastern cuisine, usually made from ground chickpeas, though some variants contain broad beans or fava beans. Hot and crunchy on the outside, fluffy and herby within, they are enjoyed by people all across the world.

Although the ingredients may vary, traditional falafel typically has a slightly crunchy texture and a rich, savory, and grainy taste. In addition, it generally has a mildly spiced and herbaceous flavor consisting of garlic and delicious spices like cumin, coriander, parsley, and mint.

The most common way to eat falafel is by putting it inside a pitta bread and adding tomatoes, cucumber and pickled onions before topping with hummus, tahini or a spicy sauce.

Falafel is high in many micronutrients and a good source of fiber and protein. As such, it may help curb your appetite, support healthy blood sugar, and lower your risk of chronic disease.

FALAFEL SALAD – Falafel Salad with baked falafels, fresh leafy greens, cucumber, tomatoes, and creamy tahini dressing is easy to make and absolutely delicious!

Mostly falafel is served with pitta, garlicky hummus, sesame-rich, lemony tahini sauce and a side salad with a little tzatziki. 

 Falafel can be served with – Kimchi , Lemon Rice , Tzatziki , Sauteed Mushrooms , Israeli Salad ,  Olive Salad , Baba Ganoush , Hummus.

INGREDIENTS

  • Soaked chick pea / kabuli chana – 2 cup
  • Fresh coriander leaves – 1 cup
  • Onion – 1 small
  • Garlic – 6 or 7
  • Roasted jeera pwdr – 1 tsp
  • Cinnamon powder – ¼ tsp
  • Green chilli – 2 or 3 or as per taste
  • sesame seeds – 1 tbsp
  • Salt – 1 tsp or as per taste
  • Baking pwdr – ¾ tsp
  • Olive oil – 5 tsp
  • Besan – 2 or 3 tsp [ optional ]

METHOD

Drain the excess water from the soaked chick peas.

Blend the soaked chick peas with all the other ingredients to a coarse mixture. Use a blender .[ watch the video ]

If using mixi then pulse and grind .

Dont make it fine or smooth.It has to be of coarse texture .

Remove in a plate and mix well .

Divide into equal portion of small lemon size ,roll each into soft balls. [ each ball of 1 tbsp mixture ]

Refrigerate the balls for sometimes .

Deep fry the balls on medium heat till golden brown. [it takes time to fry ]

Remove on absorbent paper.

Serve with any dips or sauce.

Mostly falafel is served with pitta, garlicky hummus, sesame-rich, lemony tahini sauce and a side salad with a little tzatziki.   Falafel can be served with – Kimchi , Lemon Rice , Tzatziki , Sauteed Mushrooms , Israeli Salad ,  Olive Salad , Baba Ganoush , Hummus.

For baked falafel – Preheat your oven to 350 degrees F and lightly oil a baking sheet. Give each patty a quick brush of extra virgin olive oil before baking; bake for about 15 to 20 minutes, turning the falafel patties over halfway through baking.

NOTES

  1. It’s just like SouthIndian chana dal vada.
  2. for binding you can add 1 tbsp besan ..
  3. You can give any shape .
  4. Fry on medium heat not low and not high.
  5. instead of coriander leaves you can add parsley .
  6. Baking powder gives falafel an airy, fluffy texture else the falafel will come out too dense.
  7. Refrigerate the mixture for at least 1 hour or overnight. The chilled mixture will hold together better, making it easier to form the falafel patties.

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