The best part about Ramadan month is that you get a lot of motivation to try out new recipes. My food group in whatsapp is loaded with delicious food pics and recipes tried and tasted by my foodie friends. By seeing some pictures itself we desperately want to try it at the earliest. Most of the recipes they share are quite difficult with lots of steps which are quite time consuming. I usually select the recipes which is quite easy 😀 Falafel is one such snack that I tried during this Ramadan time. Falafel is a traditional middle eastern food made out of chickpeas. You can make this simple falafel recipe for evening snacks if you have soaked chickpeas. It’s a fried snack where the outer layer is so crispy and the inner layer is very tender, I bet children would love it.
Chickpeas: 1 cup
Onion: 1 chopped
Garlic: 4 cloves
Red chilly powder: 3/4 tsp
Coriander powder: 1/2 tsp
pepper powder: 1/2 tsp
Cumin: 3/4 tsp
All purpose flour/ maida: 2 tbsp
Baking soda: 1/4 tsp
lemon juice: 1tbsp
Coriander leaves a handful
oil to deep fry
Wash and Soak chickpeas for overnight, then drain the soaked chickpeas.
- Add all the ingredients in the mixer except oil, grind them coarsely. Do not grind it into a fine paste.
- Keep the grind mixture covered in the refrigerator for an hour (if you are in a hurry you can skip this part).
- Make lemon sized ball and deep fry it in hot oil.
- Transfer the crispy falafel into a tissue paper and then to a serving plate once the extra oil is soaked by the tissue paper.
- Have falafel with a dip in hummus or tomato sauce or curd or any sauce of your choice.
- Make sure you drain the soaked chickpeas without any drops of water.
- If the dough is not firm you wont be able to make balls, if so you can add flour/ bread crumbs into it.
- You can adjust the chilly powder as per your taste level.
- If you don’t want to deep fry you can bake the falafel after brushing the falafel balls with little oil.
- I ran out of coriander leaves that day so the pics lacks greenery 😛