|Falafel ~ Chickpea Fritters|
Falafel with Tahini Sauce
Dried chickpea / Kabuli Channa- 1 cup
Onions - 1 medium
Coriander leaves, chopped - 2 tbsp
Garlic - 2-3 minced
Salt to taste
Cumin seeds - 1 tsp
Red chili flakes - 2 tsp
All purpose flour / Maida - 1/4 cup or more
Baking powder - a pinch
Oil for deep frying
How to make Falafel
Wash and soak the chickpeas overnight.
Once they are well soaked up, take it in a mixer along with coriander leaves, garlic, onions, coriander leaves, cumin seeds. Pulse to a coarse paste not very smooth but not very coarse too.
Transfer to a bowl, add flour, baking powder, salt and combine everything together. Form into small or medium sized balls or patties. Refrigerate for couple hours.
Just before serving, heat a kadai with oil, deep fry in batches.
Drain onto a kitchen towels and serve hot.
Since these can be made ahead, these become a great party starter.
You can make the patties and freeze them.
These hardly drunk up oil and almost looks dry.
Tahini paste - 1/4 cup
Salt to taste
Lemon juice - 2 tbsp
Olive oil - 2 tbsp
Parsley, finely chopped - 2 tbsp (I didn't use)
Coriander leaves - 2 tbsp
Water as needed to get a smooth paste
How to make the Tahini sauce
Grind all the ingredients together until the sauce is creamy.
Make sure the sauce is not too thick, add water as needed for a smooth grinding.
When you are using tahini sauce as a spread over toasted bread, pita bread etc, you can whisk in 1/2 cup of thick yogurt, 1/2 tsp cumin powder into the tahini sauce and cream it again.