PALESTINIAN FALAFEL

Setiap kali Ramadan saya pasti tidak akan miss buat falafel ini, satu ia boleh dimakan sebagai appetizer berbuka, kedua saya boleh gunanya untuk dijadikan salad dan ketiga balance saya boleh bawa pada sahur untuk dimakan bersama roti pita atau dijadikan sandwich. 

Membuat falafel ini sama seperti membuat vadai, kalau vadai kita guna kacang, falafel ini kita guna kacang kuda. Kacang diblend halus dan dicampur dengan rempah dan jika suka boleh dimasukkan daun ketumbar menjadikannya kehijauan. Falafel ini sedap dimakan bersama hummus.

Palestinian Falafel

• 1 cup raw dried chickpeas, soaked overnight
• 1 cup chopped flat leaf parsley
• 1/2 cup chopped cilantro
• 2-3 cloves garlic
• 1 tsp coriander powder
• 1 tsp cumin
• ½ tsp black pepper
• ½ tsp hot paprika
• Salt to taste
• 1 tsp lemon zest + juice of half lemon
• 1 tbsp olive oil
• Sesame seeds to sprinkle on.
• Vegetable oil to deep fry or 2-3 tbsp olive oil to pan fry

Instructions

Soak 1 cup of raw dried chickpeas/garbanzo beans* (*see note below) overnight in plenty of water (atleast twice or thrice its volume of water). They will double in size as they soak.

Drain and rinse the chickpeas (garbanzo beans).Add them to the food processor.

Peel and roughly chop the garlic cloves, roughly chop a cup of fresh flat leaf parsley and 1/2 a cup of cilantro leaves.

Add the garlic, parsley, cilantro, spices (1 tsp corriander powder, 1 tsp cumin, 1/2 tsp paprika), salt (according to taste), 1/2 tsp fresh ground black pepper, 1 tsp lemon zest, the juice of half the lemon and 1 tbsp of olive oil in the food processor along with the chickpeas/garbanzo beans.

Pulse the food processor about 8-10 times, shaking it until all the ingredients are well combined and grainy but not completely smooth.

Place the mixture in a bowl and using your hands, measure out the mixture to form small balls. I like to go a step further and cupping your hands flatten out the balls into more of a little patty shape. (It’s important to note that the mixture isn’t the easiest to shape and falls apart fairly eaily. You really have to handle it delicately and compress it to make sure there are no cracks and it doesn’t break up when you go to fry them)

Place the shaped patties on a non-stick or lightly greased cookie sheet. Sprinkle the falafels lightly with toasted or non-toasted sesame seeds (optional) and gently press them into the patties to make them stick.

Now you can cook them either by deep frying in hot vegetable oil for a few minutes until they turn a light golden brown (the traditional way and recommended by me for the best tasting falafels that are crispy on the outside but delicately moist and delicious as you bite into them) or you can add a tablespoon or so to a frying pan and pan sear the patties

Notes

RECIPE SOURCE:  Patyskitchen.blogspot.com

All images & content are copyright protected. Please do not use our images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or simply link back to this post for the recipe. Thank  You.