Falafel
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.
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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