Falafel is a popular Middle Eastern street food made from chickpeas/fava beans often served in a bread pocket called ‘Pita’ along with pickled vegetables, hot sauce and sesame based sauce.
These are deep fried balls/patties made from ground chickpeas with spices and herbs.
A snack that is ready in no time if only you have soaked chickpeas at hand. Here’s my rake on this traditional Lebanese/Yemeni recipe with some twist.
- 250 grams of white chickpeas/garbanzo (kabuli chana)
- 1 large onion
- 2 tablespoon garlic chopped
- 3 green chillied finely chopped
- 2 tablespoon parsley (i didnot use this)
- 1/2 cup green coriander, chopped
- 1/2 cup dill ( shepu/suva bhaji), chopped
- 1/4 teaspoon baking soda
- 1 teaspoon red chilli powder
- 1 teaspoon cumin powder(jeera)
- 3-4 tablespoon breadcrumbs
- 1/2 teaspoon black pepoer powder.
- Salt to taste
- Oil for frying
- Drain the water and dry the chickpeas on kitchen towel.
- To a processer jar add all the herbs , spices and soaked chickpeas,except breadcrumbs and blend in to a coarse paste.
- Finally add breadcrumbs and set aside for half an hour.
- Form patties of this mixture and shallow fry on a medium flame.
Serve these along with Hummus and/or tahini sauce stuffed inside pita bread pocket along with some veggies.