This week You! collaborates with Muhammad Naim, Executive Chef Avari Towers, Karachi, to bring you the recipe of this veggie dish!
recipe
Looking for a yummy vegetarian dish, we got one for you. Easy to eat, cheap to buy and really delicious - falafels are the typical street food of the Middle East.
This week You! collaborates with Muhammad Naim, Executive Chef Avari Towers, Karachi, to bring you the recipe of this veggie dish!
INGREDIENTS
Dried garbanzo beans ...... 1 cup
Parsley ...... 1 bunch
Yellow onion (small, chopped) ...... 1
Garlic cloves (roughly chopped) ...... 5
Cumin powder & salt ...... 1 1/2 tsp each
Coriander powder & black pepper ...... 1 tsp each
Cayenne powder ...... 1/4 - 1 tsp
Baking soda ...... 1/4 tsp
Lemon juice ...... 1 tsp
Sesame seeds (optional) ...... 1 tbsp
All-purpose flour ...... 2 - 4 tbsp
Oil ...... for frying
METHOD
Soak a cup of garbanzo beans of in 6 cups of water for 12-24 hours. Drain them and let dry completely (using a kitchen towel by giving them a good wipe down.)
Transfer the beans along with the rest of the ingredients except the sesame seeds and flour to a food processor. Pulse the mixture until it breaks down but not a paste. You want it have tiny chunks of chickpeas running through.
Transfer the falafel mixture to a bowl, add the sesame seeds, and start by adding 2 tbsp of flour. Stir to combine. Try to form patties (or balls) with the mixture. If the mixture doesn’t hold its shape, add the remaining 2 tbsp of flour and stir to combine. Allow the mixture to sit for 10 minutes before forming patties or balls.
Heat an inch of oil in a non-stick skillet over medium heat. When the oil is warm, place 4-6 patties on to it, one at a time. Do not overcrowd the pan as it will become very difficult to turn the patties. Let the falafel cook for 3-4 minutes per side. Depending on the size of your patty, you may need more or less time. It’s always good to do a test patty, taste to make sure it’s cooked through and adjusting the time as needed.
