Falafel is a deep-fried ball, or a flat or doughnut-shaped patty made from ground chickpeas. Herbs, spices, and onion or garlic are commonly added to the dough. It is a very famous Middle Eastern dish that most likely originated in Egypt.
Here is a mildly spiced and extremely light falafel in its baked avatar.
It can be served as a snack or crushed and stuffed into a warp with sauces of your choice.
Kabuli chana: ½ cup
Garlic: 3 cloves
Green chili: 1 no(optional)
Cumin seeds:1/2 tsp(optional)
Celery: 1 tbsp(chopped)
Coriander: 1 tbsp(chopped)
Lime juice: 1 tsp
Rock salt: to taste
Soak Kabuli chana in a lot of water for about 8 hours/ overnight.
Drain and rinse the kabuli chana and cook until soft. Drain and allow to cool. Ensure no water at all.
Blend garlic, green chili, cumin seeds, celery, coriander, salt, lime juice and boiled chana until coarsely ground.
Transfer to a mixing bowl and mix lightly.
Shape the falafel into patties, or as roughly shaped cookies.
Bake in an oven at 200°C for 10 minutes and flip them over and bake for another 10 minutes or until you see them turn golden brownOR
Cook on a tawa until crisp or browned on both sides.
Chickpeas are your legume category. This is whole foods and a great addition to much-needed protein and fiber.
Since they are baked and are oil-free they are healthier.
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