How to make Falafel - Popular lebanese recipes of Chickpea fritters usually served with tahina sauce.

This recipe is from FoodFood TV channel & has featured on Sanjeev Kapoor Kitchen.

Main Ingredients : Chickpeas, Garlic (लहसुन)

Cuisine : Middle Eastern

Course : Snacks and Starters

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Falafel Recipe Card

Falafel
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Middle Eastern cuisine comprises of food eaten by the people of the various countries of the Middle East. The cuisine of the region is diverse while having a degree of homogeneity.  Some commonly used ingredients include olives and olive oil, pitas, honey, sesame seeds, dates, sumac, chickpeas, mint and parsley.

For more recipes related to Falafel checkout Falafel, Thai Chilli Cakes, Chole Canapes, Chane Ke Chops . You can also find more Snacks and Starters recipes like Homemade Cereal Mix, Lasoon Sev, Quinoa and Vegetable Patties, Prawn Vermicelli.

Prep Time : 11-15 minutes

Cook time : 11-15 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Mild

Ingredients for Falafel Recipe

  • Chickpeas 1 cup

  • Garlic 2 tablespoons

  • Spring onion greens chopped 4-5

  • Garlic chopped 2-3 cloves

  • Fresh coriander leaves 2 tablespoons

  • Salt to taste

  • Soda bicarbonate a pinch

  • Black pepper powder 1/4 teaspoon

  • Cumin powder 1/2 teaspoon

  • Red chilli powder 1/2 teaspoon

  • Bread crumbs 1/2 cup

  • Oil for deep-frying

Method

Step 1

Drain and put the chickpeas in a mixer jar. Add garlic and spring onions with greens and grind without adding any water. Transfer into a bowl. Chop parsley and coriander leaves and add. Add salt, soda bicarbonate, pepper powder, cumin powder and red chilli powder and mix well. Add breadcrumbs and mix well.

Step 2

Heat sufficient oil in a kadai. Shape the mixture into cylinders and flatten slightly. Gently slide them into the hot oil and deep fry on medium heat till golden.

Step 3

You can also place small quantities of the mixture in a tbsp moistened with water and shape with the help of another moistened tbsp to make smooth oval falafels and deep fry them. Drain on absorbent paper. You can serve them by themselves with tahina dip. Or serve them with pita bread.