LABANIESE FALAFEL

LABANIESE FALAFEL 

FALAFEL IS A DEEP FRIED BALL OR PATTY MADE FROM WHITE CHICKPEAS. IT  IS A TRADITIONAL MIDDLE EASTERN FOOD COMMONLY SERVED IN PITA OR WRAPPED IN A FLAT BREAD WITH SALADS CALLED SANDWICH. IT IS TASTY WHEN IT SERVED  WITH DIP  LIKE HUMMUS. NOW IT IS A POPULAR STREET FOOD ALL OVER THE WORLD.

FALAFEL IS A DEEP FRIED BALLS AND IT TASTES LITTLE SPICY AND CRUNCHY. IT SEEMS ULTRA CRISPY ON THE OUTSIDE, MOIST AND FLUFFY ON INSIDE. THE BEST OUTLOOK IS BREAKING AND OPEN THE GOLDEN BROWN BALLS TO REVEAL THE DAZZLING GREEN INSIDE. YOU CAN HOTLY DIP IN HUMMUS AND POP THEM STRAIGHT IN YOUR MOUTH...YOU CAN'T STOP BITING...IT IS DELICIOUS.

THERE ARE DIFFERENT SHAPES FOR MAKING FALAFEL. IT INCLUDES DISC SHAPE ( FLATTENED BALL), DOME (UNDERSIDE FLATTENED BALL), TORPEDOES(FOOT BALL SHAPE). HERE I USED DISC SHAPE ( FLATTENED BALL). BECAUSE THIS SHAPE IS BETTER FOR THE DOUGH TO COOK WELL QUICKLY  THE INNER PART. YOU CAN MAKE AS YOU LIKE.

LET'S FOLLOW MY STEPS TO MAKE LABANIESE STYLE FALAFELS.

 

                  ***********************

                        Course : Snack

                        Cuisine : Labaniese

                       Prep time : 15 min

                        Cook time : 20 min

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INGREDIENTS

WHITE CHICKPEAS - 1/2 CUP

CHILLY POWDER - 1/4 tsp

CUMIN POWDER - 1/4 tsp

CORIANDER POWDER - 1/2 tsp

BIRYANI MASALA POWDER - 1/4 tsp

PARSLEY LEAVES - 1 HAND FULL

CORIANDER LEAVES - 1 HAND FULL

ONION - 1 MEDIUM

GARLIC - 4

GREEN CHILLY - 3

SALT

SUNFLOWER OIL - FOR FRYING.

PREPARATION

WASH AND SOAK THE CHICKPEAS  OVERNIGHT OR 7 TO 8 HOURS.

TAKE A  BLENDER , ADD THE SOAKED CHICKPEAS , CHOPPED ONION , GREEN CHILLY ,GARLIC AND CRUSH IT .NO NEED TO GRIND WELL, ONLY CRUSHED IT .

TRANSFER THESE CRUSHED CHICKPEAS MIX IN TO A BOWL .

THEN ADD  CHOPPED PARSLEY LEAVES,CORIANDER LEAVES AND SPICES IN TO THE SAME BLENDER AND CRUSH IT

TRANSFER THIS CRUSHED LEAVES AND SPICE MIX INTO THE CRUSHED CHICKPEAS BOWL.

MIX WELL WITH YOUR HAND.

ADD ENOUGH SALT

MAKE THIS MIX INTO A LEMON SIZED BALLS. THEN JUST PRESS IT WITH YOUR PALMS.

YOU CAN MAKE  18 TO 20 BALLS WITH THIS DOUGH.

HEAT ENOUGH OIL TO DEEP FRY THE FALAFEL IN A  HEAVY  DEEP  BOTTOMED KADAI .ONCE THE OIL HEAT , YOU CAN ADD FALAFEL ONE BY ONE. COOK IT IN A LOW FLAME. OTHERWISE THE OUTSIDE OF FALAFEL FRIED FIST AND THE INNER DOUGH WILL NOT  BE COOKED.

FRY EACH BATCHES , MAKE SURE THAT DONT OVERCOOK THE FALAFEL OTHERWISE IT WILL BE VERY HARD TO BITE .ONCE IT TURNED TO LIGHT BROWN COLOUR , YOU CAN REMOVE THEM FROM OIL.

THE TASTY HOT FALAFEL IS READY TO SERVE.

YOU CAN SERVE THIS WITH HUMMUS OR ANY OTHER DIP.

YOU CAN ALSO MAKE A WRAPPED SANDWICH WITH FALAFEL BY MIXING ANY VEGETABLES , LEAVES OR DIP.

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■ FOR MORE DETAILS PLEASE VISIT MY YOUTUBE CHANNEL 

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https://youtu.be/2dYrz57tpxU

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