Arabic Falafels

Name: Arabic Falafels
Total time: 1200 s
Yield: 1-serving
Cuisine: Indian
Ingredients: 1/2 Cup Chickpeas; 1 Onion; 2 Cloves Garlic minced; 1 Teaspoon Cumin seeds Jeera /; 1/2 Teaspoon Coriander powder; 1 Teaspoon Red chilli powder; 4 Tablespoons Besan flour; 1 Bunch Coriander leaves; To Taste Salt; Oil

Swathika Dhanabalan @cook_7799487

Chennai, Tamil Nadu

I was searching for a new vada recipe and landed in special page that has a traditional Arabic dish. Wow! I was discussing this recipe with my husband and his taste buds remembered his moms recipe "thata payaru vada" i.e., cow peas vada. Even in Egypt, chickpeas is replaced by fava beans. What a amazing cross culture dish! Got to try this variations in future.

Swathika Dhanabalan @cook_7799487

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Ingredients

20 mins

1-serving

1/2 CupChickpeas
1Onion
2 ClovesGarlic minced
1 TeaspoonCumin seeds Jeera /
1/2 TeaspoonCoriander powder
1 TeaspoonRed chilli powder
4 TablespoonsBesan flour
1 BunchCoriander leaves
To TasteSalt
Oil

Saved

Steps

20 mins

1

Soak the chickpeas overnight and drain the water. Spread and leave it on a broad plate or over a kitchen towel to remove the moisture, which is a critical.
2

In a mixer jar, add the chickpeas, finely chopped onions, minced garlic, 1 tsp cumin seeds, 1/2 tsp coriander powder, 1 tsp red chilli powder, finely chopped coriander leaves and salt. Grind the above until smooth and dry.
3

Make small balls and shape it into small discs. If the mixture is too moist or sticky at this stage, you will not be able to shape it so add 2-3 tbsp. of Besan / all purpose flour. Excess amount of flour will suppress chickpeas taste.
4

Deep fry the discs on medium heat until dark brown on both sides. Repeat the same for the rest of the mixture. Serve it with tomato sauce.