SNACKS RECIPE

Falafel is a delicious and nutritious Middle Eastern dish made from chickpeas and spices. It is a popular street food in the Middle East and has gained popularity around the world in recent years. Falafel is often served in a pita bread with salad and tahini sauce, and it is a perfect vegetarian meal that is both filling and satisfying.

To make falafel, you will need the following ingredients:

1.1 cup of dried chickpeas

2.1 small onion, chopped

3.1/4 cup of chopped fresh parsley

4. 1/4 cup of chopped fresh cilantro

5. 2 cloves of garlic, minced

6. 1 teaspoon of ground cumin

7. 1 teaspoon of ground coriander

8. 1/4 teaspoon of cayenne pepper

9. 1 teaspoon of salt

10. 1/2 teaspoon of baking powder

11. 4-6 tablespoons of all-purpose flour

12. Vegetable oil for frying

Instructions:

1. Soak the chickpeas overnight: Place the chickpeas in a large bowl and cover with cold water. Let the chickpeas soak overnight, or for at least 8 hours. After soaking, drain the chickpeas and rinse them well.

2. Blend the chickpeas: In a food processor, pulse the chickpeas, onion, parsley, cilantro, garlic, cumin, coriander, cayenne pepper, salt, and baking powder until the mixture is finely ground. You may need to scrape down the sides of the bowl a few times to make sure everything is blended evenly.

3. Add flour: Add 4-6 tablespoons of flour to the mixture and blend again until the mixture is smooth and sticky. The flour helps to bind the mixture together and prevent it from falling apart when frying.

4. Chill the mixture: Cover the bowl with the falafel mixture and refrigerate for at least 30 minutes to allow the mixture to firm up. Chilling the mixture will also help to prevent it from falling apart during frying.

5. Form the falafel: Using a small cookie scoop or a tablespoon, scoop the falafel mixture and form it into small balls about the size of a golf ball. Place the falafel balls on a plate lined with parchment paper.

6. Fry the falafel: Heat about an inch of vegetable oil in a deep, heavy-bottomed pot or skillet over medium-high heat. Carefully drop the falafel balls into the hot oil, being careful not to overcrowd the pan. Fry the falafel for about 2-3 minutes on each side, or until golden brown and crispy.

7. Drain and serve: Use a slotted spoon to remove the falafel from the oil and place them on a plate lined with paper towels to drain. Serve the falafel in a pita bread with salad and tahini sauce, or enjoy them on their own as a snack.

Tips:

1. Use dried chickpeas, not canned: Canned chickpeas are too soft and will not give you the right texture for falafel. Dried chickpeas require soaking overnight, but they will give you a better result.

2. Add a pinch of baking soda to the soaking water: Baking soda can help to soften the chickpeas and make them easier to blend.

3. Don't over-process the mixture: You want the falafel mixture to be finely ground, but not pureed into a paste. A few chunks of chickpeas and herbs will give your falafel a nice texture.

4. You can also bake the falafel instead of frying them. Simply brush them with a little oil and bake at 375°F for 20-25 minutes, turning them over halfway through cooking.

Falafel is a versatile and delicious dish that can be enjoyed by vegetarians and meat-eaters alike. The combination of chickpeas, herbs, and spices makes for a flavorful and healthy meal.