Lebanese falafel | Chickpea fritters - How to make-Step by step photos

Cuisine Style: Middle East, lebanese | Preparation & Cooking Time: 20 minutes | To Serve: 2 | Take with: Tahini[sesame seeds sauce], Yogurt dip, Green chutney, Tomato chilli sauce | Type: Snacks

Ingredients

• Chickpea – 1 cup
• Onion – 1 [finely chopped]
• Coriander leaves – 2 springs [finely chopped]
• Garlic – 4 cloves [chopped]
• Green chilli – 1 [optional]
• Coriander leaves or Parsley– 3 springs [chopped]
• Cumin seeds – 1 tbsp
• Red chilli powder – 1 tsp
• Crushed pepper – ½ tsp
• Garam masala powder – 1 tsp [optional]
• Rice flour – 1 tbsp
• Lemon juice – 1 tbsp [optional]
• Salt to taste
• Oil for deep frying [Ground nut or sunflower oil]

Preparation Method

• Wash & soak chick pea for 8 hours. Then wash & drain water.
• Put soaked chickpea, onion, garlic, green chilli, coriander leaves, cumin seeds, Crushed pepper, red chilli powder, garam masala powder & lemon juice in a mixer jar & coarsely grind [don’t add water]
• Then transfer this mixture to a bowl add rice flour mix well.
• Divide the mixture into equal size balls then flatten & make rectangular shape
• Heat enough oil in a pan deep fry till golden brown & crisp on medium hot oil.
• Serve hot with tea or coffee or Tahini.

Instant Tahini Paste

• White sesame seeds - 1 cup
• Olive oil - 4 tbsp
• Heat pan add white sesame seeds & dry roast till fragrance
• Then cut off heat, let it cool.
• Add white sesame seeds in a blender or mixer jar, first coarsely grind then add enough olive oil again grind to smooth paste & put it in airtight container then keep it in a refrigerator use with in 2 weeks.

Instant Tahini Sauce

• Tahini paste – ¾ cup
• Warm water – ¼ cup
• Garlic – 3 cloves
• Lemon juice – 2 tbsp
• Parsley – ½ tbsp [finely chopped]
• Salt to taste
• Add all these ingredients in a blender or mixer jar grind to like smooth paste [Consistency should be creamy & thick]

Yogurt Dip

• Yogurt / Hung curd – 1 cup
• Green chilli – 1 tsp [remove seeds & finely chop]
• Garlic – 2 cloves
• Lemon juice – 1 tbsp
• Coriander leaves / Parsley – 1 spring [finely chopped]
• Salt to taste
• Put all ingredients in a blender grind to smooth paste.
• Add finely chopped coriander & serve

Tips & Notes

• If you add too much water mixture becomes sticky & it will break.
• Don’t overheat oil while deep frying.
• Before frying, make small ball, put it in a hot oil & check whether it’s breaking or not.
• If it’s not working & the mixture is sticky add flour & adjust the consistency & check again

How to make Lebanese falafel-Step by step photos

Add soaked chickpea, coriander, green chilli, lemon juice, cumin, pepper, onion, garlic, salt, & cumin seeds coarsely grind

Add rice flour

Falafel mixture is ready

Take lemon size ball then flatten & make rectangular shape

Heat engouh oil in a pan put raw falafel & deep fry

Deep fry till golden brown on medium flame

Falafel is ready take it out

Drain extra oil then place it on absorbent paper then serve hot with tomato sauce

Crispy healthy falafel