Monday, July 13, 2020

Falafel with hummus || हुम्मुस के साथ फलाफल || No onion/No Garlic || Med...




 Falafel with hummus





 


Falafel is a deep-fried ball, or a flat made from ground chickpeas. Herbs, spices, and onion relatives are commonly added to the dough. It is a well-known Middle Eastern dish that most likely originated in Egypt.
These are very crispy from outer and soft from inside , which are now found around the world as part of vegetarian cuisine .
Falafel balls can be eaten as falafal sandwich, falafal wrap.

Its very easy to make and delicious.
 You can eat with this garlic chutney , hummus or green chutney.






Ingredients 

2 cup Chola (Kabuli chana / chickpeas)
Around 1 cup of Cilantro roughly chopped
salt to taste
2-3 Green chili
a small piece of ginger
1/2 tsp red chili powder 
 1/4 tsp baking powder
3 tbsp besan / Gramflour

oil for deep frying


Method 

Soaked Chola/chickpeas in the water for over night. and drained completely.
In a grinder, add chickpeas, cilantro ,ginger , green chili , red chili powder, baking powder and grind it .

Now the mixture is ready , take out mixture  into the bowl/plate.
Beat it for 2 minutes, so it can make fluffy.
Add besan and mix well.
Add baking powder and mix well. 
Keep it side for 30minutes.
After 30 minutes, add salt and mix well .
Beat it for 1 minutes.
 

Heat oil in a wok/kadai for deep frying.

When the oil is medium hot add little ball of mixture into oil and see the ball is spreading or not. if the ball is not spreading , your mixture is ready to make balls ,
but if its spreading then you can add chick peas flour (besan)/ bread crumbs.

 Now prepare all the balls and fry on medium low gas. It will take time.
if you fry on high gas then it will cook from outer and uncooked from inside.
it will take around 20-25 minutes. 


Serve hot  With hummus.
 





 



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Note:-

If you don't have parsley, no need to worry use cilantro (fresh Coriander leaves /green dhaniya )

Fry fitters/falafels on medium low gas .

 
For Onion and Garlic Falafel  Recipe 
 

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