Chickpeas, soaked overnight and drained - 1 Cup
Cilantro ( Corriander ), Chopped - 3 Tblsp
Onion, roughly chopped - 1
Dried Red Chilly - 2 No.
Cumin, powdered - 1 Tsp
Garlic Cloves - 2-3
Baking Powder - 1 Tsp
Refined Flour - 4 Tblsp
Salt - To Taste
Oil for frying - 20 Ml.
1. Place the drained chickpeas and the onions in a food processor. Add the Cilantro, salt, red chillies, garlic, and cumin. Process until coarse mix is formed.
2. Add the baking powder and 4 tablespoons of the flour, and mix.Cover the bowl and refrigerate for 1-2 hours.
3. Form the chickpea mixture into balls about the size of walnuts, flatten to form a patty.
4. Heat Oil in a pan and shallow fry till they turn golden brown.
5. Drain on paper towels to take out excess oil. Serve hot with Tahini or Hummus.
Note: Take more flour to ensure the mixture does not stick to your hands.
Traditionally the falafel may not be turned into patties and just fried as balls.
Star Anise Flavored Soy Garlic Hummus
4 garlic cloves, peeled
1 Cup chickpeas soaked overnight in water, drained, liquid reserved
20 gm White Sesame seeds powdered
3 tblsp unseasoned vinegar
2 tsp soy sauce
1 tsp red chili sauce
1/2 tsp freshly ground star anise
2 Tsp chopped fresh cilantro
1 white onion, made into a paste
1 Tsp Worcestershire Sauce
1. Mince garlic in a processor.
2. Add Chickpeas, reserved liquid, sesame seeds, vinegar, worcestershire sauce, soy sauce, chilli sauce and ground anise. Process to coarse puree.
3. Add Cilantro and onion. Combine.
4. Serve garnished with whole star anise and a sprig of cilantro.
To Be Continued ...