Lebanese~Falafel

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.

turmeric and chilli powder.

Hummus (Chickpea Dip)
Hummus is often your first introduction to Middle Eastern food. This rich sauce is
making an appearance at cocktail parties as a dip served with crackers. It is an
essential part of a mezze platter served with Arabic bread, Kibbeh or Falafel.
Serves 4

INGREDIENTS
2 tbsp dried chickpeas (kabuli channa) -
boiled ('/2 cup) or 'h cup canned chick
peas - drained
3 tbsp lemon juice
'h tbsp sesame seeds (tin
4 tbsp olive oil
1 tsp garlic paste
a pinch of black pepper powder
'/4 tsp salt, or to taste
I METHOD
1 Soak chickpeas overnight. Boil till cooked. Cool, drain and set aside.

Heat a nonstick pan/skillet. Add sesame seeds and toast, shaking frequently, until fragrant but not brown. Remove from heat and cool.
Place toasted sesame seeds and 1/2 tablespoon olive oil in the grinder and grind to a paste.
Add the chickpeas, lemon juice and garlic. Blend again until smooth
With the machine running, add 2 tablespoon olive oil, a little at a time. Season with salt and pepper.
Spoon the hummus in the centre of a large platter. Drizzle with the remaining olive oil. Serve.