Falafel is a popular delicacy in Middle Eastern cuisine. This is chickpea/channa based fritter uses ingredients that are common in our local cuisine in Trinidad & Tobago. My recipe is a remix of Refika’s recipe but substituting some ingredients to incorporate more local flavor like shadon beni, pimento and amchar masala.
Using local ingredients to make dishes from other cultures is a great way to broaden your knowledge of flavors and techniques so this is a great recipe to try.
Falafel
Servings: 10 people
Ingredients
- 400 grams dried chickepeas soaked overnight, then drained and rinsed
- 2 onions
- 4 cloves garlic
- 2 bundles parsley
- 3 bundles shadon beni
- 4 pimentos
- 3 tsp paprika
- 2 tsp amchar masala
- 2 tsp cinnamon powder
- ¼ tsp clove powder
- 2 tsp salt
- 1 tbsp baking powder
- 1 cup oil for frying
- 2 tbsp sesame seeds optional
Instructions
- Roughly chop herbs and aromatics then place them into a food processor.
- Add spices and baking powder.
- Add half of the chickpeas/channa to the food processor then pulse until ingredients are mixed together. Put food processor on a low speed then combine for approximately one minute.
- Scrape the sides of the food processor to make sure the mixture is in the bowl. Add the remaining chickpeas/channa then combine until mixture is a pasty consistency.
- Transfer mixture to a bowl then add sesame seeds and combine.
- Cover mixture and refrigerate for at least one hour.
- Use a teaspoon to portion out mixture into your hand. Use your hands to form it into a disc 1½" in diameter by ½" thick.
- Heat oil in a frying pan then fry falafels until golden brown.
- Place on a wire rack to drain excess oil.
- Enjoy with your favorite dipping sauce.
Video
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Team Leader at Eatahfood
