Falafel is a traditional and popular snack recipe that has its origins from the Middle East. It is an Arab food, served with pita bread. This crispy dish can be an appetizer or make a perfect snack for the monsoon!
Here is the recipe for this filling and delicious recipe, contributed by Chitvish. You may also check the step by step instructions here.
Ingredients for Falafel Recipe
Kabuli channa (chick peas) – 1 cup
Chopped mint & coriander leaves – each ½ cup
Jeera – ½ tsp
Crushed coriander seeds – 1 tsp
Olive oil – 2 tsp
Baking powder – 1/2 tsp
Salt, haldi & pepper
Method for Falafel Recipe:
1. Soak channa overnight in plenty of water & drain well.
2. Grind to a paste & add all other ingredients.
3. With wet hands, make small balls and deep fry to golden colour in oil.
4. The outside should be crisp & inside soft.
5. Serve with tahini paste:
Grind roasted til seeds, salt, pepper powder, lime juice and salt to a paste.
You may also serve with a herbal hummus.
Soak chick peas (channa) in plenty of water with a pinch of soda, for about 8 hrs. Then wash very well & pressure cook in enough water with a dash of salt, till soft. Drain & reserve the water.
Parsley generally used for hummus is not easily available; so I use coriander leaves.
Grind together the following:
Cooked channa – ½ cup
Garlic pieces – 3,4
Lime juice – 1 tsp
Low fat curds – 4 tbsp
Chopped coriander leaves – ½ cup
Chilli powder – 1 tsp
Olive oil – 1 tsp
If necessary, add the drained liquid to get the right consistency.