Taste of Middle East: How to make Falafel in seven easy steps

Ingredients
1 inch pice of ginger

1 tbsp all purpose flour

1 tsp salt (or to taste)

1/2 tsp red chilli powder

1 tsp coriander powder

1/2 tsp cumin powder

3-4 green coriander pods, powdered

Oil for frying

Method
• Soak chickpeas in water for 6-8 hours (better overnight). You can also use canned chickpeas if there is not enough to soak. In case of using canned chickpeas, drain and wash them well before use.

• Drain the chickpeas and put it in a mixer/ food processor. Add onions, green chillies, coriander, ginger and garlic.

• Pulse to a coarse mixture. Now add all the spices and flour and process again. You will need to churn and scrape the mixture from sides in between. If its difficult you can add some water to it but keep water to very very minimum. I added like one tablespoon of water to my mix.

• Remove the mixture into a bowl. Mix it with a fork and remove any big pieces of chickpeas that the processor might have missed.

• Heat oil in a skillet and drop spoonfuls of falafel batter. Fry the falafels until golden brown.

• Remove on a kitchen towel or paper tissue.

• Serve hot with hummus or tahini sauce or add them into veggie pita pockets.

Check out the Step-by-Step recipe here:

Food is never just food. I believe it’s story telling, it’s conversation. It brings people together and it speaks a universal language! I love to play around in my kitchen. The thrill of being able to create something new and sharing it with others is what fuels my passion for cooking. The fact that dear husband is a foodie and an honest critique helps! I blog about my adventures in the kitchen at http://www.myweekendkitchen.in/

Ingredients (Source: Ashima Goyal Siraj)

Soak chickpeas in water for 6-8 hours (better overnight). You can also use canned chickpeas if there is not enough to soak. In case of using canned chickpeas, drain and wash them well before use. (Source: Ashima Goyal Siraj)

Drain the chickpeas and put it in a mixer/ food processor. Add onions, green chillies, coriander, ginger and garlic. (Source: Ashima Goyal Siraj)

Pulse to a coarse mixture. Now add all the spices and flour and process again. You will need to churn and scrape the mixture from sides in between. If its difficult you can add some water to it but keep water to very very minimum. I added like one tablespoon of water to my mix. (Source: Ashima Goyal Siraj)

Remove the mixture into a bowl. Mix it with a fork and remove any big pieces of chickpeas that the processor might have missed. (Source: Ashima Goyal Siraj)

Heat oil in a skillet and drop spoonfuls of falafel batter. Fry the falafels until golden brown. (Source: Ashima Goyal Siraj)

Remove on a kitchen towel or paper tissue. (Source: Ashima Goyal Siraj)

Serve hot with hummus or tahini sauce or add them into veggie pita pockets. (Source: Ashima Goyal Siraj)