Chickpea Falafel Recipe

Hello readers,

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.

Ingredients:-

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.

Preparation Method:-

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

Comments

Last week's top

Hong Kong Chicken Pan- fried noodles

image credit Hello readers, Today I will share with you the noodle recipe originated from chaozhou or sanghai, besically the dish is dry pan-fried noodles, cooked noodles are fried in a pan, they slowly turn golden and crispy on low flame but the interior of the noodles is still moist. So let's start making "Hong Kong Chicken pan fried noodles". Ingredients:- 1. Hong Kong noodle (vermicelli type)- 300g. 2. Chicken breast- 300g( 1/8inch thick slices). 3. Small shrimp-100g(small). 4. Carrot- 100g( match sticks size slices). 5. Dried Shiitake mushrooms- 30g( rehydrate &cut into halves). 6. Broccoli Florets- 150g. 7. Vegetable oil-7 tbsp. 8. Garlic- 3 cloves (cut into 1/16 inch thick slices). 9. Ginger- 1 inch(cut into 1/16 inch thick slices) 10. Scallion- 1 medium (cut into very thin slices). 11. Cilantro- 5 springs. For Chicken marination:- 1. Sea salt- 1/2 tsp. 2. Cornstarch- 1-1/2 tsp. 3. Shaoxing Cooking Wine/ Rice wine- 1-1/2 tbsp. For gravy:- 1. ...

Royal Mughlai Cuisine- "Nalli Nihari"

Hello readers, Today I will share you an another Mughlai cuisine "Nalli Nihari". Before starting the process, let me tell you the story behind the dish.' Nihari was developed in old Delhi, India, during the reign of Mughal Emperor 'Jahangir'. The word 'Nihari' originated from the Arabic word "Nihar" which means "Morning". The origin of Nihar dates back 17th-18th century. It was originally eaten by 'Muslim Nawabs' (Noble men)in the Mughal Empire as a breakfast item after their morning prayers (Fajr). Authentically Nihari is cooked in a vessel that is buried underground while it cooks overnight, which helps the dish with very tender morsels of meat, infused with the flavourful bone marrow. So let's start making " Nalli Nihari". Ingredients:- To make Nihari Masala(spice) 1. Cumin seeds-2 tbsp. 2. Fennel seeds- 2 tbsp. 3. Dry red chilies- 6-8(whole). 4. Cloves- 1 tbsp. 5. Green cardamom- 4 pods. 6. Black cardam...

Yakhni Pulao

Dear Friends, I hope you all are doing good. Today I am here to share with you a famous Persian delicacy, 'Yakhni Pulao.' In India, this dish is made in a different style by different cultural people. The word 'yakhni' is a Persian word that means 'stock of broth.' An intriguing story behind the dish has traced, the creations of Y akhni Pulao is that when an unidentified Afghan king once attended the soldier's barracks and found the army staff under-nourished, he commanded the chef to prepare a vegetarian replacement for biryani; which gave equivalent nutrition in the right symmetry, and thus the Yakhni Pulao was created. So, let's start making Mutton Yakhni Pulao. Ingredients:- Basmati Rice- 2cups. Saffron- A pinch ¼ cup of warm milk. For Mutton Yakhni Stock (Bouquet Garni):- Cumin seeds-1/2 tbsp. Dry ginger powder-1tsp. Fennel seeds-1/2tsp. Dried rose petals-3/4tbsp. Onion-1(cut into pieces). Garlic-6-8 cloves. Star Anise-1no. Green cardamom-4pods....

Search This Blog