Monday, August 8, 2011

Falafel

I have always loved falafel, eaten on their own or inside a pita sandwich. I had assumed that cooked chickpeas were used in this recipe but my assumption was proved wrong by a chef on the Martha Stewart Show. 
Ingredients
Chick peas (soaked overnight/10-12 hours) – 1 ½ cups
Onion (diced) – 1 medium
Green chillies – 2-3 (depending on heat level)
Cumin seeds/powder – 1 tsp
Parsley leaves – a handful
Coriander leaves – a handful
Mint leaves – a handful
Salt to taste
Method
Place the soaked chick peas in a food processor/mixie and give a quick pulse. Add the onions, chillies, cumin, herbs and salt and give a few more pulses till the mixture comes together well. Remove into a bowl and roll into small balls. As you do this, heat oil in a pan and get it hot and ready for frying the falafel.
Making sure you don’t put in too many balls at a time, fry the falafels till they turn dark brown and crispy. Serve hot with a Cup of Joe (I am a coffee person) or chai!! Bon Appétit.

Note – Do not forget to soak the chick peas over night or at least for 10-12 hours. They almost double in size when soaked well.








Recipe sent to http://saffronstreaks.com/blog-events/announcing-cooking-with-seeds-event-chickpeas/


Host Line up - http://priyaeasyntastyrecipes.blogspot.com/2010/01/cooking-with-seeds-host-line-up.html

6 comments:

  1. Great recipe! I add Spinach and green onion to the mixture when grinding. It gives the green color.
    And also It can be baked in the oven to make it more healthier. I add a couple of tsps of olive oil to mix if baking to keep it moist.
    Do check out my blog
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    Look forward to your comments and suggestions.

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  2. Will try the baking route next time. I have tried it with spinach but preferred the combination of mint and coriander.

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