Friday, November 22, 2013



Chickpea fritters or falafels are well known Middle Eastern street food. Easy to make at home and these can be served in different ways. Serve them with a dip as party appetizers, inside a wrap or pita pocket with all the fix-ins, or just serve them over salad. These pack well for lunch, just keep the yogurt dip separately. A great vegetarian dish.

Falafel with yogurt tahini sauce
1 cup chickpeas (soaked overnight)
large handful fresh coriander, finely chopped
2 tbsp flour
4-5 cloves garlic finely minced
1 tsp cumin powder
1/2 tsp baking powder
1/2 medium red onion, finely chopped
1-2 green chilies, finely minced
salt and pepper to taste
To serve
Lettuce leaves
Cucumber slices
Tomato slices
Onion rings
Yogurt tahini sauce(recipe below)
Tortillas for wraps
  1. Coarsely grind soaked chickpeas with very little water so that it forms a thick mixture. 
  2. Add all the other ingredients to this. If your mixture seems too loose to form falafel balls, you can add more than 2 tbsp flour. 
  3. Form round falafel balls for appetizers OR flat cutlets for the wraps. Deep fry or shallow fry and serve hot. 
  4. As a starter - serve falafel balls with a side of fresh salad and yogurt tahini dip. 
  5. As a wrap - warm the tortillas and layer lettuce, cucumber, tomato, onion and falafel patties. Drizzle yogurt-tahini sauce and wrap it up, secure with a toothpick.

Tahini yogurt sauce
Falafel wraps
2 tbsp tahini (white sesame paste)
2 tbsp plain yogurt
1 large clove garlic grated
1 tbsp lemon juice
salt to taste
Mix all the ingredients and add a few teaspoons of water to get the desired drizzle consistency.

    Refrigerate until ready to serve.

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