One more tradional dish: Falafel.
It was always popular in Egypt and many other Middle East countries but now, it is being popular and you can find it easily all around the world today.
Same use boiled or canned chickpeas but originally chickpeas should’t be cooked (Cooking the chickpeas will cause the falafel not to be in good consistency and so you will require adding more flour as a binder). Instead, just soak them overnight.
Originally, it is fried. Yes, definetely fried version is so delicious but not healthy. Therefore, I prefer to bake them. It gives the same test but the only difference is that baked version has cruncy texture. It is up to you.
- 1 mug chickpeas
- 1 middle size onion
- ½ peeled garlic cloves
- 1/2 teaspoon dry or 4-5 pieces fresh coriender (if you dont like coriender taste or together with coriender, you can add parsley too)
- ½ tsp cumin
- Salt and pepper
- 2/3 tbs flour
- 3 tbs olive oil
For sauce :
- 2 coffee cup tahini
- 2 coffee cup water (or more for consistency)
- 1/2 cloves garlic
- 1/2 lemon’s juice
- Drain soaked chickpeas.
- Put all ingredients except chickpeas into a food processor and chop them.
- Put chickpeas into a food processor and chop them too. Then put them in a bowl.
- Add 1 tablespoon olive oil, kned it and then mix the flour, salt and continue to knead. Don’t expect perfect dough consistency, just to make sure that it has a soft consistency and you are able to roll into ball.
- Cover with plastic wrap, and refrigerate until flavors blend, 1 to 2 hours.
- Preheat the oven in a 160°.
- Put baking sheet to the baking tray and also 2 tablespoon olive oil into a small bowl.
- Then, knead the dough again and roll them into small ball it.
- First put the falafel balls into small bowl with olive oil and lay them on a flat baking tray.
- For the sauce, add tahini,water, garlic and lemon juice together in a food processor and blend them till sauce.