Tuesday, June 28, 2011


Adapted from http://www.cookingandme.com/2011/05/falafel-with-tahini-lemon-sauce-recipe.html

Dry chickpeas - 3/4 cup
Roasted Cumin Powder - 1 tsp
Roasted Coriander powder - 1/2 tsp
Red chilli powder - 1/2 tsp
Garlic Cloves - 5, grated
Cilantro - 1/2 bunch, chopped
Red Onion 1 small, chopped
Lemon juice
Baking Powder - 1 tsp
Cornstarch / Arrowroot Powder - 2 tsp

Peanut Oil for deep frying

Soak the chickpeas overnight. Drain them on kitchen towels to remove the moisture completely.

Add the chickpeas to the rest of the ingredients and grind to make a coarse paste.

Shape into small balls, add a little more cornstarch if required, press between your palms slightly and refrigerate for a couple of hours.

Deep fry on medium low heat until dark brown on both sides. Serve with your favourite sauce and a side salad.

1 comment:

Shilpi Bose said...

Loved this recipe would like to try this one always wondered how this was made, appears to be simple, have bookmarked the recipe.