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