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  • Writer's pictureBon Vivant

Falafel

Updated: May 25, 2020


Soaking Time: 8 hours Prep time: 15 minutes Cooking time: 15 minutes INGREDIENTS: Chickpeas  200 gms Onion 1 large ( chopped) Garlic 5 cloves big (chopped) Cumin seeds 1 tsp Coriander powder 1 tsp Green chilies 3 nos.( chopped) Coriander leaves 1/2 cup chopped  Baking soda 1/2 tsp Lemon juice 1 tbsp Salt to taste  Oil for deep frying  PREPARATION : Soak the chickpeas for 8 hours or overnight and drain the water and let it dry for some time. Add the dried chickpeas in the food processor, chopped onions, chopped garlic, cumin seeds, coriander powder, chopped green chilies, coriander leaves, salt, baking soda, and lemon juice. (Do not add any water) Blend everything well into a coarse paste. Remove the mixer into a bowl and make lemon size balls and keep it in the fridge for atleast 10 minutes before frying. ( if u keep in a fridge for a longer time also it's fine). Heat up oil in a wok or a deep frying pan.  Put 3 - 4 balls into hot oil and fry evenly till golden brown.  Enjoy it with Hummus , Tzatziki Sauce , Balela salad and Pita bread.

 

Did you know?

Falafel is Israel’s national dish as well as a traditional food in Lebanon; the crispy balls of fried chickpeas and spices.

Nobody knows for sure where the first falafel was made. Some food historians think they came from Egypt, while others point to India where chickpeas are very popular. It is likely that Turkish and Arab traders brought the dish westward into the Middle East.

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