Falafel is a Mediterranean dish made by deep frying balls or patties made of ground chickpeas and spices. Usually served with hummus, it can also be stuffed in a pita bread with veggies to go in for a delicious sandwich!
I have been wanting to make Falafel since long. However, I couldn’t. This time though I knew I had to give it a try for it is really simple and easy to make. So, I soaked a cup of chickpeas overnight and coarsely ground along with other ingredients. I used an ice cream scooper to get even shaped balls and deep fried them.
Falafel is crunchy on the outside and light and crumbly on the inside. It is said that you can use cooked or canned chickpeas as well. However, the chances are that you will end up in a mushy paste like that of a hummus than a coarsely ground mix which is desirable. It may also result in disintegrating the balls when fried.
You can also flatten the balls into patties to be stuffed in a pita pocket. Easier to deep fry as well. For a healthier version, bake it!
This recipe makes about 20 falafels. Unless you are having a get-together or a party, I know you wouldn’t be needing these many. So, form the falafel balls, freeze it on a baking sheet, transfer to a zip lock packet and refrigerate for later use! Put them straight into hot oil and Tada! There you have it! Perfect golden falafel for unexpected guests!
Recipe for Falafel:
It makes me feel kinda stupid for not trying to cook this simple and delicious dish! I served it with a yogurt sauce to balance the heaviness of the falafel.
Yogurt Sauce for Falafel:
Whip a cup of yogurt with very little water, say 3 tablespoons. Add mince of one garlic clove, two tablespoons of lemon juice and a pinch of paprika or red chili powder. Add salt and pepper to taste. Whisk again. The yogurt sauce is ready. Serve as a dip or else, add it to the Pita bread.
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