I am back with an exquisite recipe of an exquisite Arabic Snack : Falafel.
The Recipe is shared by Mrs. Tarana Khan Siddiqui. Tarana is one of my dearest friends of all time, who has constantly stood by me, since the last 13 years of our friendship. Tarana is a highly intellectual person, a college topper, a reporter, a writer, FOOD ENTHUSIAST, AN EXCELLENT COOK, content writer, blogger, an excellent human being, a friend to cherish and a Mother. Tarana, like me also writes her blog which is highly informative for the first time moms (and dads included). Her blog, unlike mine, is extremely famous and is one of the most famous mom blogs in Dubai and the Middle East. You can visit her blog http://www.sandinmytoes.tk/
There’s a whole blog that can be written on Tarana, but for now lets concentrate on the Falafel recipe she’s shared with us today. Falafel is one of my all time favorite Arabic dish and it tastes yum. I’ve never prepared it myself but it tastes great and thanks to this simple recipe (which as per my understanding and knowledge of food and recipes, will taste great), I’ll be preparing it myself. No more crap from me now, lets check the recipe and related information as shared by Tarana :
Falafel is a mildly spiced vegetarian snack found in most parts of the Arab world. It’s not as popular as the shawarma, but is a treat in itself! Here’s my own recipe based on what I’ve heard and tasted. Falafel can be had as is or in a sandwich of pita bread, hummus, tahina, lettuce, tomatoes and pickles.
1 cup chickpeas, soaked overnight
1 tbsp coriander seeds
1 heaped tsp carom seeds (ajwain)
1 tsp cumin seeds
3-4 fresh garlic cloves
1 small bunch parsley (or coriander leaves)
Salt to taste
Paprika to taste
Roast the coriander seeds, carom seeds, cumin and garlic in a pan for about 5 minutes.Coarsely grind the chickpeas and halfway through, add the roasted spices and roughly chopped parsley leaves. You can also use coriander leaves, but use only half a bunch of those as they have a stronger fragrance. The mixture should be of a grainy consistency, like that used in making shammi kababs. Add salt and a dash of paprika (or red chilli powder). There is no need to add water as the chickpeas will have some dampness in them, but if the mixture is falling apart already, add a few teaspoons. Make flattened balls and deep fry in oil that has been heated well and is then put on a medium flame. Serve hot with tahini, hummus or greek yoghurt.
Roast one-fourth cup of sesame seeds lightly for a minute or two, until they give a faint aroma. Do not brown. Blend with about the same amount of olive oil until you have a paste. Add salt to taste.
– I use two big tablespoons to shape the falafels, or you can use wet hands.
– Use the mixture immediately or the falafels will crack. – If the mixture is too runny, add some flour or breacrumbs.
– Make sure you deep fry the falafels, not shallow fry. Fry for about 5 minutes on medium heat. The exterior should be hard and crisp.
– If you can get them, use an equal amount of fava beans and chickpeas to make the mixture.
– Add a finely chopped onion to the mixture before frying. I feel that it binds well without the onion.
– Use spring onions in place of the parsley.
I’d request Tarana to post the recipe of Hummus with us. Falafel with Hummus tastes great. though I am sure it will taste great with Tahini too as Tahini gives Hummus its flavour.
Tarana has shared with us, the pic of of Tahini Dip and Falafel which she prepared herself and is posted on the top.
I am definitely trying out this recipe and will share my reviews on how it tastes, along with the pics.
Do share you reviews of this dish and let us know how it turned out? Send some pics too.
Thanks again to Tarana for contributing to the blog.