LEBANESE FELAFEL

FELAFEL


Chickpeas / Chana - 1 cup
Onion - 1 medium size chopped finely
Garlic - 2 tblspn chopped finely
Coriander leaves - 1/4 cup chopped finely
Mint Leaves - 1/4 cup chopped finely
Cumin Powder / jeera Podi - 2 tsp
Baharat Spice Mix1 tblspn
Salt to taste

Method:

Wash and soak chickpeas overnight. Next day, drain them and add it to blender, crush them to a little coarse mix. Take them in a bowl .

Add in all the ingredients except oil and mix really well.

Take small portion and shape them into ball.

Fry them in oil till golden, drain them,.

Serve with tahini dip.


BAHARAT SPICE

Cinnamon / Pattai - 5 cm piece
Dry Red Chilli - 8
Kashmiri Dry Red Chilli - 8
Cardamom / Yelakai - 10
Cloves / Krambu - 10
Whole Coriander Seeds / Malli - 1 tblspn
Nutmeg - 1 tblspn
Whole Black Pepper - 2 tblspn
Cumin Seeds / Jeerakam - 1 tblspn
Dry Ginger Powder / Chukku Podi - 1 tblspn

Method:

Take all the ingredients except ginger powder in a pan and roast on low heat till golden.

Add in ginger powder and saute for 20 more sec.

Now let them cool a bit, add it in a blender and powder it finely.

Spread on a paper and let them cool a bit.

Store in a air tight container.