Crispy Falafel

Falafel is an authentic Mediterranean dish. It is a high protein and high fibre recipe. A very nourishing and delicious snack.

Although Falafels are deep fried, using healthier oils can be a good option to stay away from trans fats. The classic way of serving it, is to stuff the pita bread with lettuce leaves, sliced tomatoes and onions with a generous drizzle of tahini sauce.

The best falafels should be ultra crispy on the outside while moist and fluffy on the inside. To be always served hot.

But my favourite way to serve falafel is to wrap it in a leaf of romaine lettuce with a dash of tahini and a generous sprinkle of chat masala - minus the pita bread. This way of serving this Mediterranean favourite can be a healthy meal in itself. Sometimes I even add a spoonful of freshly made coleslaw to serve with it.

You can create your own version too.

Ingredients:

2 cups dried Chickpeas (Kabuli Chana) 1/2 tsp baking soda

1 cup fresh parsley leaves, stems removed 3/4 cup fresh cilantro leaves, stems removed 1/2 cup fresh dill, stems removed 1 small onion, quartered 7-8 garlic cloves, peeled

Salt to taste 1 tbsp ground black pepper 1 tbsp cumin powder

1 tbsp coriander powder or red chilli powder

1 Lemon zest

1 tsp baking powder

2 tbsp toasted sesame seeds Oil for frying

Wash and soak the dried chickpeas in a large bowl filled with water to cover the chickpeas by at least 2 inches.

Soak overnight for 18 hours (longer if the chickpeas are still too hard). When ready, drain the chickpeas completely and pat them dry.

Add the chickpeas, herbs, onions, garlic and spices to the large bowl of a food processor fitted with a blade. Run the food processor 40 seconds at a time until all is well combined forming the falafel mixture.

Transfer the falafel mixture to a container and cover tightly. Refrigerate for at least 1 hour or (up to one whole night) until ready to cook.

Just before frying, add the baking powder and sesame seeds to the falafel mixture and stir with a spoon.

Scoop tablespoonfuls of the falafel mixture and form into patties (1/2 inch in thickness each). It helps to have wet hands as you form the patties.

Fill a medium saucepan 3 inches up with oil. Heat the oil on medium-high until it bubbles softly. Carefully drop the falafel patties in the oil, let them fry for about 3 to 5 minutes or so until crispy and medium brown on the outside. Avoid crowding the falafel in the saucepan, fry them in batches if necessary.

Place the fried falafel patties in a plate lined with paper towels to drain.

Serve falafel hot on a bed of romaine lettuce with coleslaw or you could assemble the falafel patties in pita bread with tahini or hummus, sliced onions, tomatoes and cucumbers. Enjoy!

Handy Tips:

Do not add water while grinding the chickpeas.

Make sure the oil is hot enough to get the golden brown and crispy texture of the falafels. Fry them on medium heat.

Do not use canned or cooked chickpeas for this recipe.

Use wet hands to form the falafel balls –makes it easier to handle.

They taste best when served hot.