FALAFEL RECIPE

FALAFEL RECIPE

WITH PITA BREAD AND CUCUMBER & MINT TOPPING!

This recipe does not need any introduction.

A freshly fried falafel with the amazing humus and salad.

Falafel ,a very popular middle eastern dish served in very many ways  is a 
vegetarian delight!

It may be the only dish which can be served as an appetizer, a main dish and as a fast food snack too. As an appetizer it is served with salad and hummus dip. When served as a main course serve it is stuffed in a pita pocket along with salad and tahini sauce You may find the recipe of my tahini here( Tahini sauce recipe).I prepare and serve it with an addition which is cucumber mint n curd topping.

I just love the flavor of mint with pita and falafel!

Well, this recipe just following is falafel as an appetizer. But as I personally like falafel best with pita bread, so I made small pita pockets (as usual) as base and topped it with falafel patty and hummus. Since its summers and tahini with hummus is a very hot combination, so I further made and topped it with a cool cucumber mint salad. Made this as an appetizer, but believe me we finished this one as a brunch…….it was yummy. So do try this recipe of mine and leave a note about how did you like it.

I have the recipe of pita pockets  and hummus on my blog on this link here.

                                                ( Pita bread recipe , Hummus recipe)

Preparation time	5 minutes
Cooking Time	10 minutes
Total time	15 minutes
Cuisine	Middle Eastern
Difficulty Level	Easy

My cup size: 200 ml

Ingredients:

For Falafel:

 1 cup chickpeas soaked overnight, boiled (with salt) and drained.

 1/2 onion, chopped

 1/2 cup fresh parsley or cilantro or coriander leaves

 4 cloves garlic, chopped

1/4^th tsp.  Soda-bi-carb

1 teaspoons roasted cumin powder

 ½ teaspoon ground coriander

 1 teaspoon salt (check as chick peas too have salt)

 ½ tsp. green chilies chopped (optional)

 1 pinch cayenne pepper or black pepper

 2 teaspoon lemon juice

 1 tablespoon olive oil

 2 tbsp. All-purpose flour

 oil for frying

For Cucumber Fill:

 2 cup plain yogurt thick

 1 cucumber – peeled and diced (small)

 1 teaspoon dried herbs

 Salt and pepper to taste

 1 tablespoon mayonnaise

 1/4^th cup mint leaves (cut by hand)

Method:

•    Falafel: Mix all the ingredients and grind in a food processor.
•    Take out in a bowl and mix again with a spatula.
•    Make small balls of equal size and put in a platter covered with a kitchen  towel.
•    Refrigerate these balls for about half an hour.
•    Now, heat oil for shallow frying anf fry these balls one by one.
•    Serve hot as an appetizer or in main course.
•    For cucumber and mint with curd topping: mix all the ingredients in a big  bowl. Refrigerate for about half an hour again and serve.

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