Falafel
These world-famous fritters are sewed across the Middle East either tucked inside the
pocket of a pita bread or as an appetiser. The main ingredient is no big secret - it is our
very own chickpeas (kabuli channa)!
Serves 4
INGREDIENTS
½ cup dry chickpeas (kabuli channa)
Y2 onion - roughly chopped
1 flake garlic - crushed
1½ tbsp finely chopped fresh parsley or
coriander/cilantro leaves
1 tsp ground coriander (dhania powder)
1 tsp ground cumin (jeera powder)
1/4 tsp turmeric powder (haldi powder)
1/4 tsp red chilli powder
1/4 tsp black pepper (kali mirch) powder
1 tsp salt, or to taste
2 tbsp semolina (suji)
½ tsp baking soda (mitha soda)
oil for frying
METHOD
Soak the chickpeas overnight. Drain and place in the mixer.
Add the onions, garlic, fresh coriander/cilantro leaves, ground coriander, cumin, turmeric, red chilli powder, black pepper powder and salt. Grind to make a fine paste.
Add the semolina and baking soda. Mix well. Make small round balls, flatten them slightly.
Heat oil for frying in a wok. Fry 3-4 falafels at a time on medium heat till brown and cooked from inside.
Remove and drain on a paper towel. Repeat with the remaining falafels. Cook 2-3 minutes. Serve hot with hummus.
Note: 1½ tsp curry powder can be used instead of cumin, coriander, turmeric and chilli powder.
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