Supervisor Elham AbolFateh
Editor in Chief Mohamed Wadie

On Int’l Falafel Day ... Learn Its Preparation


Tue 18 Jun 2019 | 04:51 PM
Mai Shaheen

Google is celebrating one of the most popular Egyptian dishes "falafel", today; this coincides with the International Day of "falafel", which is celebrated on 18 June.

Search engine "Google" has put pieces of joyful small falafel play with a loaf of bread on its main page.

'Falafel' or 'Ta'maya' is one of the most popular dishes of the Egyptian people. It is a basic meal in breakfast and many times in the evening. It is served next to brown beans.

'Falafel' is made of beans soaked in water and ground with some vegetables and spices. It is formed in small tablets and can be sprinkled with sesame, and is fried in oil.

INGREDIENTS

1 lb dried chickpeas

1 onion

2 scallions

½ bunch of fresh dill

1 bunch of parsley

1 bunch cilantro

6 cloves of garlic

1 teaspoon of baking soda

2 teaspoons of salt

2 tablespoons of ground cumin

1 teaspoon of ground coriander

1 tablespoon of flour or more if necessary

¼ teaspoon of chili powder (optional)

3 tablespoons of sesame seeds

Vegetable oil (for frying)

INSTRUCTIONS

Soak the dried chickpeas overnight or at least for 8 hours in a large bowl filled with water.

The next day, drain the chickpeas and mix in food processor until smooth.

Transfer to a large bowl.

In the same food processor, combine the onion, garlic, parsley, cilantro and dill and scallions for ta'amiyas.

Pulse until you obtain a paste.

Add this mixture to the chickpeas and mix with a spatula.

Add cumin, coriander, cayenne, salt, pepper and flour and mix well. If dough is too soft, add more flour, a teaspoon at a time, until it is firm enough to form balls.

Add baking soda just before frying. Mix well.

Heat a large pan with vegetable oil and bring to about 177 C.

Make small balls about the size of a ping pong ball.

Gently place the balls in hot oil without overloading the pan.

Fry until one side is golden brown, about 4 to 5 minutes. Then turn over and fry on the other side for another 1 to 2 minutes.

Take out of the oil with a slotted spoon and place on paper towels.

Falafels should be crisp on the outside and soft inside.

Serve hot or warm in a plate or in a pita with various salads and condiments.