This Falafel Recipe is my idea of tasty, comfort food – just load up the tortillas with falafel, grilled veggies and tuck in!!! These versatile chickpea patties can be served just like that with any spicy dip or make a great vegetarian filling for tortillas and pita bread. Falafel is a common dish eaten throughout the Middle East, usually made of chickpeas, fava beans or both. I usually love to tuck in falafels either inside tortilla wraps along with sauces or inside my pita pocket sandwiches. Last few weeks were quite hectic as “He” diagnosed of dengue fever and hospitalized, the whole week I was juggling between the hospital and home so didn’t got much time to share any post or get connected with my readers. But now slowly and steadily life is back to normal and I am back to my workplace – kitchen.
Finally, winter breeze has settled down a little bit in Bangalore so lazy creatures like me are in the kitchen more frequently I wish this pleasant weather lasts forever as Puff Pastries and Croissants are turning out so gorgeous unlike summers when it becomes so difficult to handle butter. Though fermenting batters and yeast is a bit challenge in this weather but ovens and microwaves are ideal choice for warm and draught free space, to create an extra humid environment and reduce the fermenting time during winters just before popping batter/dough for fermenting in microwave/oven heat a glass of water in the microwave/oven for 3 – 5 minutes and then place dough/batter for fermenting. I have used simple yoghurt dip for the tortilla wrap to cut down the heat of Harissa and Falafel but you can use any other dip as well, idea is to have a dish with balanced flavors. Sometimes I add grilled vegetables (peppers, onion) also to the wrap along with falafel.
- 1 cup chickpeas, cooked
- 1 onion, coarsely chopped
- 2 large cloves of garlic, smashed
- 1 1/2 Tsp ground cumin
- 1 1/2 Tsp ground coriander
- 3/4 Tsp cayenne pepper
- 1 Tbsp Harissa ( see recipe )
- ½ bunch coriander stalks, reserving the leaves
- 1 lemon, juiced
- 1 – 2 Tbsp plain flour, for shaping patties
- Salt, as per taste
- Oil, for shallow frying
- 4 tortilla wraps
- Red and green lettuce leaves
- Chopped cherry tomatoes
- Chopped Coriander leaves
- Sliced onion
- 1 Cup Greek Yogurt or Plain Yoghurt with Pomegranate seeds stirred in
- Drain the cooked chickpeas in a colander until there is no excess water left in the chickpeas.
- Put chickpeas into the food processor along with onion, garlic, coriander stalks, harissa, lemon juice and spices.
- Blitz until combined without using any water, scraping down the sides of the processor if needed. The mixture will not be smooth, but it should not have large chunks.
- Scrape out the mixture into a clean bowl and chill in the refrigerator for 30 minutes.
- Remove the chickpea mixture from the refrigerator. Add enough oil to a large saute pan so it reaches 1/2-inch up the sides and heat it over medium-high heat
- Meanwhile, drop spoonfuls of the chickpea mixture onto a plate with 1/4 cup flour. Roll into balls on the floured plate and press gently into patties of about 1.5cm thickness.
- Shallow fry in hot pan for 5 minutes on each side or until golden on crisp on both sides and drain on absorbent papers.
- For serving, Pop the tortillas into the microwave for 45 seconds while you slice onion and cherry tomatoes.
- Then take with the falafels to the table, scattering everything with the rest of the coriander leaves and yoghurt dip.
- Let everyone assemble their own wraps, and serve with red harissa, if you like.
Fun FOOD and Frolic http://www.funfoodfrolic.com/
Leave a Comment
Subscribe to our newsletter!!
Sign Up To Have New Recipes Delivered Straight To Your Inbox (For Free)!