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Falafel, a well known Middle Eastern dish, is now a popular vegetarian dish around the world. Made from chickpeas, it qualifies very well for vegan, gluten-free and as well as healthy meal option (when not deep fried).
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Ingredients:
1 Tablespoon Olive Oil
1/2 Cup Uncooked (Raw) Chickpeas
1/4th Cup Parsley
1/4th Cup Cilantro
1 Teaspoon Salt
1/2 Teaspoon Grounded Black Pepper (Black Pepper Powder)
1/2 Teaspoon Grounded Cumin (Cumin Powder)
1/2 Teaspoon Cinnamon PowderOil for frying as needed
Procedure:
1. Soak the chickpeas in adequate water for 4-6 hours (or over night).
2. In a blender, add all the remaining ingredients (other than the frying oil) and blend it all together in a smooth mixture.
3. Grease your hand with little oil and roll out the mixture into small flat doughnuts (or whatever size you want).
4. Put in refrigerator for at least an hour to bind well together.
5. Shallow fry them well on both sides to cook it through. (Usually deep fried but we tried to make it healthier!)
Note:
1. Do not use cooked or canned chickpeas. The soaked chickpeas will take a little more effort to grind but the final result of falafel bullets will be much better than when made with cooked or canned chickpeas.
2. Do not add water while blending the chickpeas. It will make the mixture too soft to fry.
3. No thickening or binding agent was needed. Follow the recipe as it is and it will hold the shape.
4. You can replace the parsley and cilantro with coriander each.
