Falafel
Falafel is a crunchy protein snack from the middle east, similar to the Indian pakoda. It can be served as is accompanied with some sauces, or as a sandwich. Traditionally it is served with tahini sauce.
Ingredients :
Chickpeas : 250 gm or (1 & 1/4 cup)
Onion : 2 medium size
Chopped coriander leaves : 1 cup
Garlic (Indian) : 6 cloves
Coriander seeds : 1 tblsp
Cumin seeds : 1 tsp
Fennel seeds : 1 tblsp (optional)
Sesame seeds : 3 tblsp
Green chili : 1 - 2 (optional)
Baking soda : 1/4 tsp
Salt : to taste
Serving : 20 - 22 pieces
Procedure :
Soak the chickpeas for 7 - 8 hours, then wash them and drain out all the water. Add cumin seeds, fennel seeds, baking soda, salt chopped chopped garlic and mix well.
Add in chopped onions, chopped coriander and mix it well. Then grinding it in a food processor, if you don't have one, you could always use the spice grinding jar of a mixer. Do not use any water, the moisture from onions and coriander is sufficient.
If you are using a spice grinding mixer jar, fill it half and give short blitz. Then open the jar and mix it up and blitz again until everything is well incorporated and coarsely ground.
Add coriander seeds into the mixer jar and make a course powder or you could do this using a mortar and pestle. Then add it into the ground chickpeas.
Check for salt at this point, then add sesame seeds, some chopped coriander (optional) and chopped green chili (optional).
Take about 1 tblsp of the mixture into your hand and shape it into a discoid using your fingers and the spoon. Then make a whole in the centre using the spoon handle. Or you can use the Falafel maker.
Heat oil in a frying pan and fry them over low heat on both sides until golden brown.
After frying, put them on a kitchen towel.
Serve them as is or you can also assemble it into a sandwich using pita bread or other breads or chapati along with some fresh vegetables like onions, tomatoes, lettuce and pickled vegetables like cucumbers and carrots with some mustard sauce or garlic sauce (toum) or mayonnaise.
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