Falafel

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Origin of falafel is very contested from Middle east to Saudi Arabia, but these fried balls of chickpeas are loved all over the world and here in my home we have it as snack and sometimes the original pita bread way.

Nutritional Value

Every 100gms of falafel, fried and home made is around 300 kcal, which measures six to eight balls, depends on the size.

The dish is all legumes, so it has protein and fiber in it, as it is fried food but also can be baked.

Ingredients

Chick peas- 1 cup

Parsley and Coriander- Chopped bunch each

Onion- 1 Chopped

Cumin powder- 1/2 tsp

Pepper- 1/2 tsp

Salt- 2 tsp

Coriander powder- 1/2 tsp

Oil- 1 cup to fry

Method 

Soak the chickpeas over night in warm water and drain and wash it in the morning. Now Crush it in a blender. 

Add the rest of the ingredients and mix it thoroughly.


Make small ping pong size balls and keep them aside.

Now take a heavy bottom dish and add oil to it.

Fry 5 to 8 balls at a time in medium low heat, the oil should not be too hot neither too mild, proper temperature will help it to cook all the way through without compromising the taste of it.

Fry them till they are golden brown in colour.

Serve them with your favorite sauce, here I have made a spicy coriander and mint chutney. which goes very well with these beauties.

Enjoy!


 



 

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