Falafel Jhatpat!

It’s been about two weeks since I posted a recipe and that has largely been because the last one month was a bit troublesome for My Weekend Kitchen. I had multiple spam and virus issues. Thanks to a dear dear friend they are all sorted now and I also learned quite a lot about blog security. One of these days I think I should write a post on my experience with trying to understand the behind the scenes of blogging. At one point I was telling my friend “I had thought just cooking and writing about it was enough to share your love for food!”

Last wednesday when everything was finally restored, I decided to celebrate it with a new dish. Something which I had not cooked before. I found my inspiration when my neighbour, knocked on my door and gave me a big bowl of hummus she had just made. The chickpeas I had soaked the night before to make chole gravy found themselves quickly turn into tasty falafels! Have hummus, will make falafels. Until I tried this recipe, I didn’t believe it was so easy to make crunchy falafels. In this recipe I fry them, but you can also bake them. In fact I did freeze a small batch just to see if they would freeze well. Next day, to make rolls for lunch box, I simply put them straight into a 180ºC pre-heated oven for 20 mins. They were perfect.

Falafel

By Ashima Goyal Siraj
Preparation time: 15 mins |Cooking time: 10 mins |Serves: 4 (Makes ~16)

1 cup chickpeas (soaked overnight and boiled or use canned chickpeas)

1 small onion, chopped

1-2 green chilli, chopped

1/2 cup fresh coriander, chopped

4-5 cloves of garlic

1 inch pice of ginger

1 tbsp all purpose flour

1 tsp salt (or to taste)

1/2 tsp red chilli powder

1 tsp coriander powder

1/2 tsp cumin powder

3-4 green coriander pods, powdered

Oil for frying