Falafel, a traditional middle-eastern food are chickpea fritters made by grinding chickpea and herbs like parsley and coriander leaves. It is a street food usually served with tahini dip.It is also served in pita bread with Tahini, Hummus, Toum, veggies and pickles. While growing up in Jeddah it used to be ‘Tamia’ for us only after getting here in the UAE I came to know it has a more common name ‘Falafel’.
Fresh Parsley leaves – 1 C
Fresh Coriander leaves- 1C
Garlic- 2 cloves
Onion – 1 small
Green chilly -1 to 2 ,optional
Cumin seeds-1 tsp
Coriander seeds -1 tsp
Baking soda- 1/2 tsp
Salt as required
2. Lightly roast the cumin and coriander seeds and crush it gently.
3. Now comes the hardest part if you don’t have a strong food processor. You have to get the Chickpeas with all other ingredients ground to a fine grained consistency.
Add all the ingredients to the processor jar and process to a uniformly ground mixture.
Remember salt should be added in this stage itself. Later addition will not get it evenly mixed.
Refrigerate the mix for at least one hour.
4. Preheat oven to 180°C. Take a high rimmed baking pan. Grease or line it with baking paper.
6. Brush the tops with olive oil and bake for 15-20 mins ,then flip it over, brush some more oil and bake for another 15- 20 mins.
The colour would have changed golden on both sides.
Crispy crusted yet soft inside Falafels are ready to be served…
|Falafel dipped in tahini and a bite….|
Refrigeration is highly recommended before shaping and cooking as it holds its shape well after refrigerating.