For the final day of the third week of BM#38 under How to cook perfect series, I made falafel. I adapted this recipe from Felicity Cloake who described the best way to cook falafel . I wanted to make shallow fried version since long. The outer covering becomes crispier by shallow frying and everyone like it.

Falafel

By Sapana Behl

Perfect falafel recipe with lots of healthy ingredients.

Prep time: 00:10, Cook time: 00:10, Total time: 00:35
Yield: 4 Servings

Ingredients:
100g dried chickpeas
100 g broad beans(I didn’t use )
1 teaspoon cumin seeds
1 teaspoon coriander seeds
1 1/2 teaspoon allspice
1 teaspoon salt
3 spring onions, finely chopped
4 garlic cloves, crushed
1/4 cup coriander leaves, chopped
1/2 teaspoon baking powder
4 tablespoon sesame seeds
vegetable oil, to shallow fry

Instructions:
Soak the chickpeas in plenty of cold water overnight.
Put half of the chickpeas into a food processor and pulse until smooth.
Add the spices, salt, spring onions and garlic and pulse again, until well combined.
Finally, add the remaining chickpeas and green herbs and pulse until well combined.
Check the seasoning, stir and add the baking powder. Chill the mixture for at least 30 minutes.
Roll the mixture into small flat balls, and roll in the sesame seeds.
Heat oil in a pan then fry the falafel in batches and drain on kitchen paper. (This time I tried to shallow fry the falafel on non-stick pan with a little oil).
Serve with tahini sauce, toasted flatbreads and plenty of salad.