Bhabi’s Kitchen share recipes from all around the world – here it’s Falafels; a unique snack famous in Arab world. A different pakora-style recipe for Ramadan and tea time. The crispy and crunchy flavor is enhanced best by your choice of dip or chutney. Try it out and share your feedback with us.
Type: Fried, Snack
|1||Chickpeas (safaid chana)||2 cups (soaked & boiled)|
|2||Onion||1 medium, chopped|
|4||Fresh Coriander Leaves||¼ cup|
|5||Cumin Seeds (zeerah)||1 teaspoon|
|7||Coriander Powder||½ teaspoon|
|8||Black Pepper||¼ teaspoon|
|9||Ground Cardamom Powder (daar cheeni powder)||Small pinch|
|11||Flour or Gram Flour (besan)||1 ½ tablespoon|
Procedure for preparing Falafels:
- Dry roast garlic cloves on a pan. Keep aside.
- Take a blender/food process and blend together chickpeas, onion, roasted garlic, green chilies and coriander leaves. Mixture should be crumbled / lumpy; not smooth.
- Take out the mixture in bowl and add all seasoning i.e. cumin, salt, coriander powder, black pepper, salt, cardamom powder and flour.
- Mix it well and make small round-shaped balls.
- Heat oil in a frying pan (1 to 2 inches in depth – we shall not deep fry). Once oil becomes hot, add falafel balls. Fry them till they become brownish in color.
- Take them out in a plate over kitchen tissue to absorb excess oil.
- Serve warm.
Tip: Serve with raita or chutney of your choice.