Alphabet Cooking Series | F for Falafel | Ramadan special Arabian dish

Alphabet Cooking Series | F for Falafel | Ramadan special Arabian dish
Ingredients:
- 1 cup dried chickpeas (soak overnight or at least 8 hours)
- 2 onions, thinly sliced
- 4 green chillies
- A handful of coriander leaves (kothimera)
- 1 teaspoon cumin seeds (jeera)
- 1 teaspoon garam masala
- 4-6 garlic cloves
- 1 teaspoon chilli powder
- Salt, to taste
- Oil, for frying
Instructions:
1. **Soak the Chickpeas**: Begin by soaking the dried chickpeas in water overnight or for at least 8 hours. This process is crucial as it softens the chickpeas, making them easier to blend and cook.
2. **Prepare the Mixture**:
- After soaking, drain the chickpeas well.
- In a food processor, combine the soaked chickpeas, sliced onions, green chillies, coriander leaves, cumin seeds, garam masala, garlic cloves, chilli powder, and salt.
- Blend these ingredients together until you get a coarse mixture. It's important not to make the mixture too smooth; a bit of texture is good for the final falafel.
3. **Form the Falafel Balls**:
- Once your mixture is ready, take small portions and form them into balls or small patties. If the mixture is too wet to handle, you can add a little flour (chickpea flour works well) to help bind the ingredients.
4. **Fry the Falafel**:
- Heat oil in a deep pan over medium heat. The oil should be at least an inch deep.
- Carefully place the falafel balls or patties into the hot oil. Do not overcrowd the pan.
- Fry for about 4-5 minutes on each side or until they are golden brown and crispy.
- Remove the falafel with a slotted spoon and place them on paper towels to drain any excess oil.
5. **Serving**:
- Falafel can be served in many ways. They are delicious in pita bread with tahini sauce, vegetables, and pickles. They can also be enjoyed on their own with a side of hummus or dipped in tahini sauce.
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[@RaniAyyappa143]

I try this recipe 😋

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