Millennium Post


Soaked chickpeas 25 gms
Fresh parsley 2 gms
Garlic 2-3 cloves
Green chilli 1
Celery 2 gms
Leek 2 gms
White sesame seeds 1 gm
Tomato 1pc.
Onion 1 pc.
Cucumber ½ pc.
Lemon juice ½ teaspoon
Tahini paste 4 gms
Salt as per taste
Pomegranate seeds for garnishing

Put soaked chickpeas along with chopped garlic cloves, parsley, coriander roots, green chilli, leek, celery, cumin powder and salt, as per your taste, into your food processor. Grind all ingredients together until a rough coarse meal forms. Process till the mixture is somewhere between the texture of couscous and a paste. Once the mixture reaches the desired consistency, add sesame seeds and mix. Form the mixture into round balls and refrigerate for an hour. Heat oil and deep fry falafel balls until golden brown. Mix diced tomato, cucumber, onion, lemon juice, tahini paste, salt and a pinch of sumac powder. Remove the falafel balls and keep it on a kitchen paper to soak excess oil. Roughly crush falafel balls and mix it with the prepared mixture. Put little bit of the end falafel mix into a fried dumpling. Garnish it with some pomegranate seeds. Repeat and serve!
(Courtesy: Head Chef Rajnish Mayar, Hyjack, Safdarjung Enclave)

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