Falafel

Falafel ~ National food of Israel & Egypt

This is going to be a part of BM # 37 under the theme of "National Foods". I am in a hurry and will update the post later. I have just given the ingredients and method as I had to update for the blogging marathon. 

Ingredients: (Make a dozen.)
2 cups soaked and coarsely ground chickpeas (and/or fava beans)
1 cup packed parsley and/or cilantro leaves
1 - 2 cloves of garlic, minced
1 big onion, finely minced
1 tsp. cumin powder
1 tsp.coriander powder
1/2 tsp chili powder / 1 -2 green chilies, minced
Salt to taste
3 -4 tbsp. all purpose flour to bind
1 tsp. baking soda
Oil to fry falafel (I used canola oil.)

Method:

* Soak chickpeas overnight in water such that they are immersed well in water. Drain them in the morning and pat dry with a kitchen towel. Or leave it to air dry. This tip really helps to keep the mixture dry. Do not cook them.

* Pulse chickpeas in a food processor to grind them coarsely. Pulse garlic, onion, parsley and chilies if using just at the end to combine. Add salt, chili powder, flour, cumin powder, coriander powder to the mixture and combine well.
Do not grind the mixture into a paste. It should be granular. I like it a bit on the coarser side and just kept it that way.

 

* I have noticed that Middle eastern bloggers or the natives who make falafels recommending to refrigerate this mixture anywhere from 30 minutes to overnight. Also some don't add any binding mixtures like the flour. I didn't refrigerate it. 
* Falafels can be deep fried, shallow fried or even baked. I chose to go with deep frying this time. Heat a pan with oil. When you drop a pea sized mixture into the hot oil, if it sizzles and comes to surface then it is ready for frying. 
* Add baking soda to the mixture just before frying. Take a lemon sized mixture and gently pat it into a disc. 

* Gently drop this into the hot oil. Repeat the step and fry as many discs as your pan can hold. Fry on low medium flame until they turn brown through out. Keep flipping in between with a spatula.

* Remove them with a slotted spoon and drain them on absorbent towels. Repeat the steps with the remaining mixture. Serve them warm.

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