Today I will share with you a staple middle eastern dish "Falafel" which is a popular street food around the world. The origin of Falafel is unknown and controversial. Generally accepted Falafel first have been made in "Egypt", falafel has become a dish eaten throughout the middle East. The dish later migrated northwards to the "Levant", where chickpeas replaced the fava beans. Hope you like the information.
1. Dry chickpeas-500g.( Don't use canned chickpeas).
2. Baking soda- 1/2 tsp.
3. Onion- 1 small(chopped).
4. Fresh Parsley- 1/2 cup( chopped).
5. Garlic- 4 cloves( roasted).
6. Chickpeas flour- 2 cups.
7. Cumin seeds- 2 tsp.(ground).
8. Coriander seeds- 1 tsp(ground).
9. Black pepper Powder-1/4tsp.
10. Cayenne pepper Powder-1/4 tsp.
11. Cardamom powder- A pinch.
12. Baking powder- 1 tsp.
13. Vegetable oil-As required.
14. Salt- To taste.
Step 1- One day before take a large bowl rinse chickpeas and soak in enough water and baking soda overnight. It will increase double in size after soaking.
Step 2- Next day drain and rinse chickpeas well and transfer them into food processor along with onion,garlic, parsley, chickpeas flour,salt, grounded cumin, grounded coriander,black pepper, Cayenne pepper and cardamom powder.
Step 3- Grind all ingredients until getting rough, coarse forms,in between combine well by down the sides with the help of a spatula and grind again to get the consistency.( Do not over- grind).
Step 4- Transfer the mixture into a bowl add baking powder and mix well,remove large chickpeas if any,cover the bowl and keep in the refrigerator for 2 hours.
Step 5- After 2 hours take out the bowl and make a lemon sized balls and press them gently to bind the mixture well.
Step 6- Take a wide mouth vessel and add large quantity of vegetable oil, let the oil heat until smoky, to check the temperature of oil and binding can drop a small ball in the oil, if they septated in the oil then have to grind the mixture once again to make it more paste.
Step 7- Once oil will became smoky hot, lower the flame in medium. Now Fry the felafels in batches 5-6 at a time rotates until became golden brown on all sides.
Step 8- Now transfer felafels into pepper towel, serve hot with your preferable sauce.
image credit: source
N.B. This article was also published on my personal blog : https://sduttaskitchen.blogspot.com/