Falafel is also known as Taamiyya. Falafel/Taamiyya is originated in Egypt. The word Falafel/Taamiyya can refer to the fritters themselves or to sandwiches filled with them. Falafel/Taamiyya is a well known Middle Eastern dish and these fritters are now found around the world as a form of street food or fast food and as part of vegetarian cuisine. Falafel/Taamiyya is a deep-fried ball, that are crispy on the outside and soft inside. The main ingredients of Falafel/Taamiyya are Chickpeas/Fava beans or a mixture of both, onion, garlic, a bunch of cilantro/parsley leaves, all purpose flour, baking powder and some spices that's blended together and then fried or baked. Falafel/Taamiyya balls may also be eaten as a snack or as part of an appetizers known as a Meze. During Ramadan, Falafel/Taamiyya balls are sometimes eaten as part of the Iftar.
Falafel/Taamiyya when made with chickpeas, contain no cholesterol and is high in protein, complex carbohydrates, soluble fiber, which has been shown to be effective in lowering blood cholesterol, calcium, iron, magnesium, phosphorus, potassium, zinc, copper, manganese, vitamin C, vitamin B and folate. Falafel/Taamiyya can be baked to reduce the amount of fat absorbed during the frying process.
I was born and raised in Makkah, Saudi Arabia. I've had them in restaurant and on street corners. I've had them stuffed in pita bread or french bread along with salad, french fries, fried eggplant, boiled eggs and hot sauce or a tahini sauce. For me, Falafel/Taamiyya is not only fritter, I love Falafel/Taamiyya, I miss the flavor of Falafel/Taamiyya almost everyday in my life. That's the reason, which in turn led me to make this delicious recipe. So, what are you waiting for, go ahead and try this yummy and delicious recipe of Falafel/Taamiyya. I assure you, that you, your family and your children would love to eat.
Prep Time: 30 minsCook Time: 30 minsTotal Time: 1 hrServes: 2-3Course: Snack Cuisine: EgyptianAuthor: Ayesha Md
Prep Time: 30 mins
Ingredients:
200 gm chickpeas
2 tbsp all purpose flour
1/2 tsp baking powder
salt as per taste
2-3 green chilies remove the stem
6-8 garlic cloves, roughly chopped
1 medium size onion, roughly slice
a bunch of cilantro/parsley leaves
2 tbsp coriander seeds
2 tbsp fennel seeds
2-4 tbsp sesame seeds for coating
oil for frying
Methods of cooking:
1) Wash, add salt, water and 1 tsp baking powder, let chickpeas soak for overnight or at least 8-10 hours. As shown in the picture.
Add caption
2) Now, your chickpeas are soaked. As shown in the picture.
3) Take a food processor, add the chickpeas, salt, onion, garlic, cilantro/parsley leaves and green chilies to a food processor, now pulse the food processor to make a coarse sand. Do not blend completely. As shown in the picture.
4) Transfer the mixture to a bowl, then add all purpose flour, fennel seeds, coriander seeds and baking powder, mix them well and cover with a lid. As shown in the picture.
 |
| Add caption |
4) Transfer the mixture to a bowl, then add all purpose flour, fennel seeds, coriander seeds and baking powder, mix them well and cover with a lid. As shown in the picture.
5) Place the bowl of Falafel/Taamiyya mixture in the fridge. Let it chill the Falafel/Taamiyya mixture for about 1-2 hours.
6) Take a large Kadhai/pan/pot, heat enough oil, shape the Falafel/Taamiyya mixture into small balls by hand or with the help of cookie scoop or Falafel/Taamiyya scoop. Choose your own shape, if you'd like round balls or flatter patty shapes. Any shape can be used for deep frying.
7) Now, in hot oil, drop 4-8 Falafel/Taamiyya balls or depending on the size of your kadhai/pan/pot. Let them cook for about 3-4 minutes, also stir occasionally or fry the Falafel/Taamiyya balls until golden brown, transfer them to a kitchen paper.
8) Repeat this process for the rest of the Falafel/Taamiyya mixture.
9) Yours delicious Egyptian Falafel/Taamiyya is ready, serve Falafel/Taamiyya hot with hummus or Tahini sauce. As shown in the picture.
Note:
1) Do not use canned chickpeas for making Falafel/Taamiyya. Canned chickpeas have already been cooked and will be too soft and wet.
2) Use only dried and soaked chickpeas for making Falafel/Taamiyya.
3) Chickpea flour can also be used instead of all purpose flour.
4) Oil should not be too hot, otherwise the outside will cook too fast before the inside.
5) Make sure the Falafel/Taamiyya balls should not break apart while frying.
If you have any queries regarding this recipe don't forget to share your comment, your comments are valuable for me. It would always be a pleasure for me to serve you....And I'll be back soon with an another exciting recipe....
6) Take a large Kadhai/pan/pot, heat enough oil, shape the Falafel/Taamiyya mixture into small balls by hand or with the help of cookie scoop or Falafel/Taamiyya scoop. Choose your own shape, if you'd like round balls or flatter patty shapes. Any shape can be used for deep frying.
7) Now, in hot oil, drop 4-8 Falafel/Taamiyya balls or depending on the size of your kadhai/pan/pot. Let them cook for about 3-4 minutes, also stir occasionally or fry the Falafel/Taamiyya balls until golden brown, transfer them to a kitchen paper.
8) Repeat this process for the rest of the Falafel/Taamiyya mixture.
9) Yours delicious Egyptian Falafel/Taamiyya is ready, serve Falafel/Taamiyya hot with hummus or Tahini sauce. As shown in the picture.
Note:
2) Use only dried and soaked chickpeas for making Falafel/Taamiyya.
3) Chickpea flour can also be used instead of all purpose flour.
4) Oil should not be too hot, otherwise the outside will cook too fast before the inside.
5) Make sure the Falafel/Taamiyya balls should not break apart while frying.
If you have any queries regarding this recipe don't forget to share your comment, your comments are valuable for me. It would always be a pleasure for me to serve you....And I'll be back soon with an another exciting recipe....
No comments:
Post a Comment