People might not know what countries make up the Middle East but they sure know Falafels. I remember eating a falafel sandwich for the first time at my masi’s (Mom’s older sister Veena) place when we first visited the US in 1989. I was 8 years old. I think I just ate the lil fried patties with the yummy dipping sauce she served with. I have come a long way with the way I make falafels starting out traditional way and then making it “my” style. I still think my masi makes them the best. This recipe is my version of my Veena masi’s falafels.
To serve 4
1 Cup of Chickpeas (soaked overnight and cooked on med heat for 40-50 min in water OR 1 can of chickpeas from the store)
2-3 TBSP of fresh parsley, cilantro and mint leaves chopped
1/2 a small red onion chopped
2 TBSP of chickpea or all purpose flour
1 Tsp each of ginger and garlic smashed/ paste
1 Tsp all spice (garam masala) and 1 Tsp red pepper powder
Salt and pepper
Mash all the above or blend in a blender to a chunky paste. I like mashing better because it lets me control the consistency better. You want it a thick chunky paste and NOT smooth.
Shape into little patties/ balls/ hearts whatever shape you wish. Use extra dry flour if needed to avoid stickiness. Fry on medium heat in oil. (I use Canola).
Use medium heat and not high. You want the patties to be brown on the outside with a light crunch and a little soft on the inside.
Serve with Pita points (or in an open pita as a sandwich with salad) and my pineapple herb dipping raita.
Pineapple Herb Raita
To serve 4
You will need
1 cup of fatfree yogurt
1 cup of pineapple chunks
1 cup of mixed herbs (cilantro, parsley and mint leaves chopped)
Salt and pepper to taste
Mix all the above and chill for atleast an hr. Enjoy !