Falafel

Preparation Time: 15 min Cooking Time: 30 min. Serves 4

Ingredients:

1¼ cup Dried Chickpeas

¼ cup Green Moong Dal

½ cup Coriander Roughly Chopped

½ cup Parsley Roughly Chopped

1½ tbsp Ginger Paste

1 tbsp Garlic Paste

1½ tbsp Green Chilli Paste

½ Juice of Lime

2½ tbsp Gram Flour (Besan) (Optional)

1½ tsp Coriander Seeds

1 tsp Cumin Seeds

1 tsp Caraway Seeds (Shahi Jeera)

½ tbsp Sugar

Salt to taste

Oil for deep frying

Method:

1. Soak the chickpeas overnight in lukewarm water with plenty of water, do the same with the moong dal. Then drain and rinse them.

2. In a pan, dry-roast the coriander, cumin, and caraway seeds for 2-3 minutes. Let them cool, then grind into a fine powder and set aside.

3. Add the chickpeas to a food processor and blend to coarsely grind, then transfer to a mixing bowl. The mixture should resemble a coarse, sandy texture.

4. Do the same with the moong dal, then add the coriander, parsley, ginger, garlic, chilli paste, lime juice, 1½ tbsp spice powder, sugar, and salt to the food processor and coarsely grind.

5. Heat oil in a wok for deep frying on medium-low heat. Mix everything together well, drop the batter by hand or with a spoon, and deep-fry the falafel until golden brown, about 6-8 minutes. Drain on kitchen paper.

6. Repeat the frying process until all the falafels are fried.

• Enjoy them hot with Harissa Chutney or with a pita bread falafel.

NB:

• Try one small ball first to see if it splits in the oil. If it does, add some gram flour.

Print:

Falafel | The Rasoi Recipes