After trying my hands on many Indian recipes, I thought to move a little towards the Middle East. Thinking about the middle east, all of us start imagining those flavoured hummus dips at the supermarkets, those pita pockets with Falafel patty and drizzled with tahini sauce.
Oh my god, I again made your mouth water with unbelievable flavours.
Since I started writing blogs, my taste senses have grown majorly and they keep me puzzled all the time. Sometimes, I need to sit down and understand ‘what the hell is this craving meant for’?
I again went off the topic, anyways now when you have landed to this recipe. I will try my best to guide you in the smartest possible way.
Let us talk about falafel, What is it?
Origination of Falafel:
Falafel was originated in Egypt. It has spread majorly in middle eastern countries.
Middle Eastern cuisine is famous for their healthy and nutritious food. Due to this, it has made its place throughout the globe.
Falafel is no rocket science. It is made out of very regular items like chickpeas or garbanzo beans which are soaked overnight.
If you are in India, it is commonly available everywhere. Else, you can buy jarred chickpeas easily from any supermarket outside India.
(DO NOT BUY CANNED CHICKPEAS, THEY ARE ALREADY COOKED. COOKED ONES WILL NOT BE ABLE TO RETAIN ITS SHAPE WHILE FRYING)
The composition of Homemade Falafel:
Falafel is a mixture of few things, majorly chickpeas mixed with garlic and onion with super fresh parsley and coriander.
In addition to this, there are few spices too which helps in developing the taste, if you have tasted chickpeas you must be knowing they are very bland in taste.
So, seasoning them properly is very important to make them ridiculously tasty.
We need to combine all the ingredients and make a coarse mixture, which is neither too chunky nor pasty. Got it?
Relax, even if you don’t, I am going to describe everything below in step by step pictorial representation too.
Texture and Taste of Homemade Falafel:
Falafel texture is chunky and the taste is actually unexplainable because when chickpeas are ground they develop their own flavour which when mixed with fresh herbs and spices result into something mind-blowing.
I and my family love to gorge on them. If you have never eaten it before, you may need one or more chances to start loving it. If you introduce any new flavour to taste buds, it takes time to grow a liking towards it.
At the time of frying, you may feel that it is too soft or moist to be fried properly, not to worry friends It is going to hold its shape eventually. Please do not try to add excessive binding agents otherwise it will spoil the entire texture.
The discussion about falafel is more than done, I guess. Let’s move on to TAHINI sauce which is the soul of this dish.
Tahini is a sesame seed paste which is again super healthy food. You can check the nutritional information about sesame seeds by clicking the link.
You must be wondering how a sesame paste can taste good, it is actually a little bitter with no remarkable flavour at all, but once you mix it up with few other items, the magic happens.
Tahini work as a perfect dipping sauce for our Falafels.
Tahini sauce is so easy and quick to make. It is made up of sesame seeds, lemon juice, minced garlic and few teaspoons of water. Yes, that is all you have to do!
A good news for you all!
If you like falafel and tahini, you can play around with them and create marvellous recipes using these two beauties. I am writing a few down below.
You also try your own versions, and try mine too if they tempt you enough after reading, okay?
The recipe is-
Falafel Pita Pockets:
How about these pockets blasting with the goodness of fresh veggies and deliciousness of Falafel and Tahini?
Falafel with Tahini as a Snack:
Falafel with Tahini Sauce as a Snack topped with Hummus, Cucumber on the side with a drizzle of lemon juice, an ultimate lifesaver!
Looks desirable, huh!
The healthiest and the most nutritious burger ever!
Umm…This was enough talking. I am going to enlist the Ingredients and the Directions to cook. .
- 2 medium sized Onions
- 1 Tablespoon ground Cumin powder
- 2 teaspoon crushed Black Pepper
- 1 tablespoon Red chilli Powder
- 2 tablespoon all-purpose flour
- 1 teaspoon baking powder
- 1 tablespoon Lemon juice
- 3-4 cup Oil for deep frying (less for pan frying)
- 2 cup sesame seeds
- 2-3 tablespoon Olive oil/ vegetable oil/ Canola oil
- 3/4 cup lukewarm water, or more for consistency
- 3 cloves of minced garlic
- 1/4 cup fresh lemon juice, or more to taste
- 1/4 tsp salt, or more to taste
- 2 tsp fresh parsley, finely chopped (optional)
Step By Step Procedure to Cook:
- In a bowl, take soaked Chickpeas- add chopped onions-minced garlic-salt-all the spices mentioned above with herbs of your choice or as mentioned above.Do not add all-purpose flour, lemon juice and baking soda at this point in time.
Note: Pls keep in mind the chickpeas should be soaked at least at least for 10 hours and maximum a day. Salt will be excess as compared to other recipes.
2. Churn the mixture well, give pulses do not grind in one go.This will make sure that the mixture is not pasty but chunky! The pasty mixture will not hold its shape when made into patty or balls.
3. Add all-purpose flour, baking soda and lemon juice to the mixture and mix everything well. This step will help the patty or balls to hold their shape while frying.
4. Make flattened patty or round balls up to you, take a deep bottom pan, pour oil and bring oil to a very high temperature (220 degrees).
Put 3-4 patty in one go.Now, put the flame to low. Do not overcrowd the oil,otherwise, it will reduce the oil temperature which will result in the deformed patty.
It may result in scattering of everything in the oil and finally,you will get actually nothing.This can be a horrible situation which nobody will like!
5. Fry for around 3-5 minutes each side depending on the texture of your patty or until it is golden- brown in colour. Remove from oil on a tissue paper.
6. The falafels are done, turn to make Tahini sauce. Take a grinder, put sesame seed. Pulse for about 2 minutes. Make a coarse paste, thick one!
7. Extract all in a bowl, Start adding water bit by bit. Initially, it will thicken up but once you start adding water, it will lose up. Soon, will have a consistency shown in the picture.