The quaint little Iranian cafe in Bur Dubai brings about some very fond memories from my childhood. The mouthwatering falafels, samosas and falafel sandwiches were the best I have ever had, after having sampled the same dishes from quite a few places. To the owner/chef of the Persian cafeteria, if you ever happen to read this, I have tried to recreate this dish as a tribute to the tastiest falafel I have ever tried. Fafalel is a very popular middle eastern appetiser made with ground chick peas along with other spices.
Garbanzo beans/ Chickpeas (dried)- 1 &1/2 cup
Garlic- 8-10 cloves
Red onion- 1 large
Green onions- 1 bunch, chopped
Pepper- a dash
Flour- 2 tbsp
Baking soda- 1 tsp
Red chilli powder- 1/2 tsp
Cumin powder- 1 tsp
Coriander powder- 2 tsp
Salt- to taste
- Soak the garbanzo beans in water overnight and grind the chickpeas, garlic and onion in a food processor to form a coarse, grainy texture mix.
- To this add the rest of the ingredients except the baking soda and mix it well.
- When you are ready to fry the falafel, sprinkle the baking soda over the mixture and just mix it in.
- Let the mix rest for 10 mins and make 1-inch discs with the same. Heat oil in a frying pan and deep fry until golden brown.
Tips and Tricks:
- Never use tinned chickpeas for this recipe. The tinned ones would be too mushy and would break apart while frying.
- You could reduce the amount of parsley in this recipe. A lot of people do not like the strong aftertaste of parsley (including me).
- Be careful with the amount of baking soda because if you add too much it could result in a metallic taste and also the falafels would brown too quickly while frying.