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Friday, February 3, 2012

Falafel



2 cups             Chick peas (soaked overnight)
½  cup             Coriander (finely chopped)
1 nos.            Onion (coarsely chopped)
3 - 4 cloves         Garlic (finely chopped)
1 tsp             Coriander powder
1 tsp             Cumin Powder
½  tsp             Red Chilli Powder
To taste        Salt
For deep frying     Oil




 For the falafel, put the soaked chick peas in a grinder and grind to a coarse paste.
Remove into a bowl and mix in coriander, onion, garlic, coriander powder, cumin powder, red chilli powder and salt.
Mix well and divide into small portions and shape each portion into a small flattish ball.
Heat oil in a kadhai and deep fry the falafel balls till golden and crisp.
Remove and drain on absorbent paper.