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FALAFEL



    These falafels are my take on traditional falafel recipes which are naturally vegan, gluten-free and vegetarian friendly. My introduction to these Middle Eastern appetizers were first done 22 years back in Australia, when an Iraqi friend opened up her restaurant and showed me how to cook this most delicious comforting appetizer.


    Moving into the Middle East developed my love for these gorgeous crispy green balls even more.


    These falafels are best made with dried and soaked chickpeas, not canned. Canned chickpeas go mushy and would be soggy in texture. These are a good source of vegetarian protein traditionally served with a dipping sauce called ‘tahini’ made with sesame paste, garlic and lemon which makes the best combo served either in pita pockets or wraps with fresh salad.


    If you are watching your diet and counting on your calorie intake, these can be easily made in air fryer or baked in the oven too. For your convenience, I have shared the recipe of how to and bake and air fry them in the tips.

    YIELDS: 25 pieces

    PREP TIME: 10 minutes

    COOKING TIME: 15-20 minutes

    PASSIVE TIME: 6 hours to overnight



    INGREDIENTS

    • 1 cup chickpeas

    • 1/2 tsp baking soda

    • 1/2 tsp baking powder

    • 1/2 tbsp plain flour

    • 1 tsp cumin powder

    • 1 tsp coriander powder

    • 1/4 tsp cayenne pepper or chilli powder

    • 1 small onion, chopped

    • 4 cloves garlic

    • 3-4 tbsp of parsley, chopped

    • 1/2 tsp sesame seeds

    • Salt to taste

    • Oil for frying



    METHOD

    1. Soak chickpeas overnight or for 6 to 8 hours; drain and put in food processor.

    2. Add all other ingredients except sesame seeds and baking soda; blend to make coarse paste. Now add sesame seeds, baking soda and powder.

    3. With the help of falafel instrument or ice-cream scoop, shape them in thick disks or flat balls and deep fry in medium hot oil for 2 to 3 minutes each side until golden brown.

    4. Serve as it is with tahina sauce or make pita pockets with salad and tahina.



    COOK'S NOTES:

    • Falafels are best cooked with soaked chickpeas. Do not use canned chickpeas to make falafels as they will go mushy.

    • If you are conscious about your calorie intake you can make baked falafels in the oven or air fry them.

    • In the Oven: Bake the falafel balls at 200°C for 18-20 minutes, flip and bake for another 15 minutes.

    • In the Air Fryer: Spray the falafel balls with non-stick cooking spray or oil and bake them at 180°C for 20-22 minutes.


    LAMB KIBBEH



      Kibbeh is a classic Lebanese meat based dish which is typically made with lamb or beef.  These rugby shaped meatballs are stuffed with pine nuts, and some more mince infused with middle eastern spices. In Arabic, the word kibbeh itself means “the shape of a ball”.


      Fourteen years back when we moved to Oman, I was exposed to all the beautiful Middle Eastern cuisines, and learnt a lot more about their rich culture and food. Before moving to the Middle East, I was in Australia and I knew only little about this cuisine through my Iraqi friend who use to feed us with doner kebabs, falafels and hummus. My knowledge about this rich food culture expanded when we got an opportunity of moving to the Middle East.


      I learnt this kibbeh recipe from my Lebanese neighbor, and it has been added to our list of comfort foods. These kibbehs are prepared in two different ways, either fried or baked. I am sharing the recipe of a fried one, but I’ll share my baked kibbeh recipe soon.

      YIELDS: 15-18 pieces

      PREP TIME: 25 minutes

      COOKING TIME: 10 minutes

      PASSIVE TIME: 30 minutes



      INGREDIENTS

      • 1 kg Lamb mince

      • 2 medium onions, chopped

      • 1/4 cup pine nuts

      • 1 1/2 tsp all spice

      • 1/4 tsp cinnamon powder

      • 1 tsp cumin powder

      • Freshly ground black pepper, few dashes

      • 3 tbsp fresh mint, finely chopped

      • 1 cup burghal

      • 1 cup warm water

      • Salt to taste

      • 1 tsp sumac (optional)

      • 2 tbsp oil

      • Oil for frying



      METHOD

      1. Soak burghal in water and keep aside for 30 minutes.

      2. Heat oil in a pan, add 1/3 of chopped onions, stir for couple of minutes to sweat the onions, add pine nuts and stir for another 2 minutes; to this, add 300g of mince and stir to cook for 6-8 minutes on medium high heat; season with salt and pepper, add sumac and remove in a bowl.

      3. In a food processor, put rest of the mince, onions, mint, and soaked burghal. Blend together until it’s well combined and is smooth in texture.

      4. Remove mince in a bowl, add salt, cayenne pepper, black pepper, cinnamon, cumin, five spice and mix them well to combine together.

      5. Take a heaped tablespoon of mince in your palms and make a small golf sized ball, push your thumb in it to make cavity for filling and with the help of other hand, shape it to make a little cone, stuff it with 2 tsp of filling, join the open end to secure the filling and shape it into little rugby balls.

      6. Repeat with rest of the mince.

      7. Heat oil for deep frying, fry at medium heat at 190° C, until it turns golden brown and cooked.

      8. Serve with tahini sauce.



      COOK'S NOTES:

      • Kibbeh can be prepared in advance and fried later.

      • You can also bake the kibble recipe instead of frying.


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