Falafel Easy Recipe

Posted on by Shiv @Aaugritaa Caterers in Aaugritaa, continental, cooking classes, cooking classes in Delhi, Dip, Easy Recipes, Mediterranean Cuisine, snacks, Veg Delicacy

Cuisine: Mediterranean

Serves: 4pax

INGREDIENTS:

  • Chickpeas (Choley) Raw 250 grams
  • Onion medium 1pc
  • Capsicum medium 1pc
  • Garlic chopped 1 tablespoon
  • Salt to taste
  • Pepper powder to taste
  • Sesame seed 1 teaspoon
  • Lemon 1pc
  • Maida 3 tablespoon
  • Corn Flour 3 teaspoon
  • Green Chilly 1-2pc
  • Basil chopped
  • Vegetable Oil for frying

  • METHOD:

    • Soak the chickpeas over night, then boil it adding salt into it
    • Chop the vegetables finely, Onion, Capsicum, Garlic
    • When the Chickpeas are boiled drain the water and mash them
    • Add vegetables in the chickpeas and then add salt, pepper, chopped basil and lemon juice
    • Then add Maida and Corn Flour for binding
    • Make small round patty and shallow fry till golden brown
    • Serve hot with Hummus*

    Chef Tips:

    • Overcook the Chickpeas but take it out of water immediately so that they don’t drink water
    • After mixing of all the ingredients keep it inside the fridge for sometime
    • This mixture can be kept for a week and used again
    • Recipe of Hummus is below check it out

    *Recipe of Hummus

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    Published by Shiv @Aaugritaa Caterers

    Shiv Shankar Ghosh is a professional chef with over 12 years of experience in Food and Culinary industry. He has worked across US and India with extensive knowledge about various global cuisines such as Continental, Mexican, Chinese, and Indian. He was instrumental in setting up lot of kitchens across Delhi. In 2010, Aaugritaa Caterers was started with a dream to teach young budding chefs and home cooks about professional cooking, which has become a well-known entity in the food and catering space especially with corporate across Delhi NCR. He also helps food start-ups and new food joints to establish in the industry by setting up the kitchen completely by taking care of menus, staffing, and inventory under B.O.O.T model.

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