Falafel

Falafel-A Lebanese -middle eastern dish. Pitta pockets are lined with houmous, filled with this deepfried spiced balls made from chickpeas, blackeyes beans and pulses.Topped with a crunchy salad and chutneys, it is a mouth watering dish .

Ingredient:

For Falafel:

1 small bowl masoor dhal
1 small bowl moong dhal(without husk)
1 small bowl pre cooked black eyed beans
1 small bowl pre cooked kabuli chana (white chick peas)
2 teaspoons ginger paste
6 green chillies finely minced
2 teaspoons salt
1 tablespoon lemon juice
1/2 teaspoon bicarbonate of soda
1 teaspoon sugar
Sun flower oil for deep frying

For salad:

Finely shredded lettuce
2 inch piece cucumber finely diced
Red,green,yellow peppers finely diced
2 spring onions finely chopped
1 tomato de seeded and finely diced.

For serving:

Tamarind and green chutney
4 pitta breads
Houmous.

Method:

1.Soak the masoor dhal and the moong dhal at night.
2.Next morning drain all the water out and grind the dhals to a fine consistency.

3.Grind the chana and blackeyed beans .
4. Mix together the dhals and the chana /beans mixture.

5. Add ginger,chillies,salt, sugar and lemon juice, bicarnonate of soda and mix throughly.Keep aside for 1 hour.(Do not add extra water mixture needs to be stiff and dropping consistency)

6.Heat the oil .
7.Using a spoon drop small walnut sized balls of the mixture into the hot oil.
8.Fry on medium heat until golden brown.
9.Drain on kitchen paper.

To serve:

1.Warm the pitta breads and slit open.
2.Spread houmous in side and fill with the falafel balls .
3.Top with salad and chutneys.

Falafels are ready to eat.