02 March, 2012


(Deep fried chickpeas balls -A Mid Eastern favorite)
Chickpeas: 1 cup
Cumin seeds: 1 tablespoon
Coriander seeds: 1 tablespoon
Black Cardamom: 2
Pepper corns: 6-7
Dry red chilli: 1
Garlic: 8 cloves
Salt: ½ tablespoon
Lemon juice: 1 tablespoon
Onion: 1 finely chopped
Cilantro leaves: 2 tablespoon
Cornflour: 5 tablespoon
Dry breadcrumbs:  ½ cup
Water: ½  cup
Oil for frying:

Soak chickpeas for around 4 hours.Pressure cook chickpeas,garlic and all the  spices for around 5-6 minutes. This should be cooked enough to be a little soft but not too mushy. Blend the cooked chickpeas and  spices in the mixer to make a coarse paste. Now add chopped onion, lemon juice, cilantro leaves and salt. Make small balls as in the size of a ping-pong ball.  Meanwhile, mix corn flour and water such that it forms a dipable batter. Dip the chickpeas balls in to cornflour and then roll it onto the breadcrumbs.
Deep fry these balls. Take it out and put them on paper towel to drain any excess oil.
Your falafel is ready to eat.
Serve it with  pita bread ,salad and hummus.

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