Traditionally Falafel are adopted from Arabic cuisine and are made with Chickpeas. They are served on their own with Hummus and Tahini Sauce but we do enjoy them with Green Chutney and some Ketchup too.
I really don’t know have a reason to justify why this post is not up since June . How terrible of me isn’t it! I do admit. With many other things on the card, a few posts were held back.
This post along with the pictures have a story to narrate. Every now and then, I often take up assignments for clients that require shooting non stop for 8 hours.
A few day’s before the Shoot Day in June, I fell sick and had not picked up my camera for literally 10 days in a go. The day before the shoot, I was not sure if I would really be able to muster courage and do justice. Instead of falling apart, I decided to shoot these scrumptious fried balls for 3 hours non stop in all possible ways.This was more an exercise before the exam. I worked on a set of white background, a set of color and moody pictures for the same mediteranean appetiser. Some were justified, some were terrible, some were ackward and some were with the perfect result I desired!!!
Uff!!! It was a sense of satisfaction after the practice and also contentment that I hadn’t lost touch to work.
On this note, let me leave you to enjoy these gorgeous falafel balls along with these bright dippers. Do drop in a word if ever you make them. It brings a little cheer on my face!!!
Falafel – How to make Traditional Chickpeas Falafel
250g dried chickpeas
80g finely chopped onion ( roughly medium sized)
1 garlic clove, crushed
1/4 Cup finely chopped flatleaf parsley
1 tbsp finely chopped coriander
1/4 tsp cayenne pepper
1 tsp ground cumin
1/2 tsp ground coriander
1/4 tsp ground cardamom
1/2 tsp baking powder
1 1/2 tbsp plain flour
Salt to taste
about 750ml sunflower oil for deep-frying
Rinse the chickpeas twice in running water and soak them in nearly twice the amount of water for atleast 8 hours or over night. They would nearly double in size. Drain the water and rinse again.
Add them in batches to a food processor or a grinder jar along with 1/2 the chopped onions,garlic,cayenne pepper,cumin,coriander powder and plain flour. Grind them and scrape the sides until you get a semi coarse mix. Add the remaining onions, baking powder, finely chopped parsley and coriander leaves and blend again. Adjust salt as needed.
Once you have achieved the desired texture for the falafel mixture, transfer them to the bowl. Cover with cling film and refrigerate for 2 hours.Heat Oil in medium heat. While the Oil is getting heated, make small falafel balls and set them side. While frying anything, as a precaution, I would test with one to check if the mixture does not separate out and the oil is well heated. Once this works, I would add 4-5 falafel balls together in the next batch. Fry for approximately 4-5 minutes until golden brown. Drain them onto a kitchen towel.
Repeat the process for the remaining falafel balls.
Make sure do not over process it and make it a smooth consistency. The texture needs to be semi coarse.
This is an eggless recipe. Some people prefer adding eggs to ensure binding is 100% . I have not tested it, hence cannot guarantee.
If you do not have parsley at hand, you may replace all of them with coriander leaves.