My Own Spicy Falafel with Yogurt Dipping Sauce

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While I was working as a registered nurse in Saudi Arabia, I just loved eating falafel there but has not inquired how they were made then, now in North America, I just crave for  falafel. Falafel is a common street food eaten throughout the Middle East and in Israel and now  found around the world as a replacement for meat. According to a popular Israeli book author and peace activist, Jonathan Kis-Lev, falafel and humus are often used as symbol for peace bridging Israelis and Palestinians. Prior to 1970’s falafel was found only in Middle Eastern and Jewish neighborhood restaurants but today, it is a common and popular vegetarian food in North America. I found it easy to make so here are our ingredients in the picture below

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INGREDIENTS:

1-15oz can chickpeas (drained)

4 garlic cloves (finely minced)

2 Tbsp. cilantro leaves (chopped)

2 Tbsp. fresh mint (chopped)

1 tsp. salt

1 tsp. ground cumin

1 tsp. ground red pepper

1/2-1 piece of red Jalapeño pepper (finely chopped)

2 Tbsp. bread crumbs

1 tsp. baking powder

4 Tbsp. wheat flour

dash of black pepper

PROCEDURE:

1. Grind the chickpeas in a food processor until smooth. Mix well with all the other ingredients in a big bowl, forming a thick creamy paste. Add a dash of pepper to taste. Add 2 tablespoon of water if too dry.

2. With the palm of your hand, shape into 8 small balls and deep fry for 8 minutes, turning the balls until brown. Drain on paper towel. You may eat it just like that or you may flatten them before inserting  into pita pockets  with chopped lettuce and tomatoes drizzle with the sauce.

Yoghurt Dipping Sauce:

Mix 1/2 cup each of yogurt and mayonnaise, 1 tablespoon of lime juice, 2 teaspoons of chopped cilantro leaves, minced garlic (1 clove), salt and pepper to taste.

As always, Masarap! (Delicious!)

 

 

 

 

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4 thoughts on “My Own Spicy Falafel with Yogurt Dipping Sauce

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