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The mention of the Middle East brings to us an image of dusty bazaars, mounds of exotic spices and the aroma of sizzling, meaty kebabs. The falafel is made of chickpeas or fava beans or even both and it is made into balls or patties and can be deep fried or baked. It is commonly served in fluffy pita bread, which acts as a pocket, and almost always topped with raw onion, salads, pickled vegetables and drizzled with tahini sauce and hot sauce. Falafel balls can also be eaten alone as a snack with an assortment of dipping sauces like hummus, baba ghanoush etc.
The origin of the falafel is quite controversial. A common theory is that the dish originated in Egypt when the Copts would fast during Lent.Alexandria, a port city helped to spread the recipe northwards to the Levant region, where chickpeas were replaced by fava beans.
Falafel is high not only in protein but also calcium, iron, and complex carbohydrates. Falafel can also be baked to reduce the fat content associated with frying although there may be a slight variation in texture and flavour.
Falafel goes best with Pita bread and tahini sauce. Pita is soft, baked flat bread made from wheat flour. It closely resembles the Indian naan bread. Tahini is a paste made from crushed sesame seeds and can be used even as a dipping sauce.
So without much further ado, here is the recipe to make chickpeas falafel balls in pita pockets served with a tahini sauce.
FALAFEL BALLS
This recipe yields around 20 falafel balls
INGREDIENTS
- 1 cup dried chickpeas
- ½ a large onion roughly chopped
- 2 tbs finely chopped fresh coriander leaves
- 2 tbs finely chopped fresh mint leaves
- 1-2 tsp chilli powder
- ½ tsp turmeric powder
- 3 cloves of garlic
- 1 tsp roasted cumin seeds
- 1 tsp baking powder
- 4-6 tbs flour (maida)
- Salt to taste
- Vegetable oil or light olive oil for frying
PREPARATION
1. The chickpeas must be soaked in cold water for 6-7 hours.
2. Drain the uncooked chickpeas and add into a food processor along with the onions, mint, coriander, salt, chilli powder, turmeric powder, garlic and cumin. Process until well blended but not pureed.
3. Sprinkle in the baking powder and add 4 tablespoons of flour and pulse. Continue to add the rest of the flour little by little so that the dough forms a ball and no longer sticks.
4. Refrigerate the mixture in a covered container for at least an hour.
5. Make small balls out of the chickpea mixture. You can even pat them down slightly to make patties.
6. Let the oil heat up and gently lower the falafel balls in. Fry them on each side till they turn golden brown.
Tip: To know if the oil is at the right temperature, add a cube of bread to check if it turns golden brown. If it does, then the oil is ready for frying.
PITA POCKETS
This recipe yields around 8 six-inch diameter pitas
INGREDIENTS
- 1 cup warm water
- 1/4 cup whole-wheat flour
- 2 cups maida
- 2 teaspoons dry yeast
- ½ teaspoon salt
- ½ teaspoon sugar
- 2 tbs olive oil
PREPARATION
1. Dissolve yeast and sugar in warm water in a large mixing bowl
2. To this, add the whole wheat flour and 1/4 cup maidaand whisk together.
3. Put the bowl in a warm place, uncovered, until the mixture is frothy and bubbling. This usually takes about 15 minutes.
4. Then add salt, olive oil and the remaining maida.
5. Stir this mixture with a wooden spoon until it forms a wet dough.
6. Now put the dough ontothe kitchen counter which is clean and dry.
7. Knead lightly for 3 to 4 minutes, until smooth. A little maida flour can be used to dust the wet dough.
8. Put the dough back in the mixing bowl and cover it completely with plastic wrap and put it in a warm place. Leave it until the dough has doubled in size (about 1 hour)
9. Pre heat the oven to 450 degrees with the baking tray inside.
10. After the dough has doubled in size, divide the dough into 8 pieces of roughly equal size. Form each piece into a small ball and roll to about 6-inch diameter, dusting with flour whenever necessary, making sure that it is not rolled too thin.
11. Place it on a hot baking tray. Bake each bread for 3 or 4 minutes until the dough is nicely puffed. The pita should be pale, with only a few brown speckles.
Tip: After baking, let the pita cool for about 5 minutes and then wrap it in a kitchen towel to keep it soft.
QUICK TAHINI SAUCE
This recipe yields about ½ cup tahini sauce
INGREDIENTS
- 1 cup (140 grams) white sesame seeds
- 3 to 4 tablespoons of vegetable oil or light olive oil
- 2 cloves raw garlic
- 2 tablespoons fresh lemon juice
- Salt to taste
PREPARATION
1. Lightly toast the sesame seeds in a dry saucepan over low heat, stirring constantly for about three minutes or till it turns light brown.
2. Take off the heat and let it cool completely.
3. Addthe sesame seeds along with salt, lemon juice and garlic to a food processor and let it mix until a crumbly paste forms.
4. Then add 3 tablespoons of the oil and process for another 2 to 3 minutes. Keep checking the consistency. It should be smooth and pourable. If not, add a little more oil and continue to process it till it achieves the desirable consistency.
Tip: Be very careful not to roast sesame seeds for too long as they burn very easily and tend to become bitter.
The best way to serve this dish is to wrap the falafel balls in pita bread along with chopped tomato, raw onion and cabbage and generously drizzle with the tahini sauce.
