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| Falafel Wraps for Lebnon |
According to Wikipedia which I am quoting verbatim,
”Lebanese cuisine or "Levantine kitchen" includes an
abundance of starches, whole grain, fruits, vegetables,
fresh fish and seafood; animal fats are consumed sparingly. Poultry
is eaten more often than red meat. When red meat is eaten it is
usually lamb on the coast, and goat meat in the mountain
regions. It also includes copious amounts of garlic and olive
oil, often seasoned by lemon juice. olive oil, herbs, garlic and lemon are typical
flavours found in the Lebanese diet.
Most
often foods are either grilled, baked or sautéed in olive oil; butter or cream
is rarely used other than in a few desserts. Vegetables are often eaten raw or
pickled as well as cooked. Herbs and spices are used and
the freshness of ingredients is important. Like most Mediterranean countries,
much of what the Lebanese eat is dictated by the seasons.
In Lebanon,
very rarely are drinks served without being accompanied by food. Mezze is an array of small dishes
placed before the guests creating an array of colours, flavours, textures and
aromas. Mezze may be as simple as pickled vegetables or raw vegetables, hummus, baba ghanouj and
bread, or it may become an entire meal consisting of grilled marinated seafood, skewered meats, a variety of cooked and raw
salads and an arrangement of desserts.
Although
simple fresh fruits are often served towards the end of a Lebanese meal, there
is also dessert, such
as baklava and coffee. Although baklava is the most internationally
known dessert, there is a great variety of Lebanese desserts.”
In
spite of all kinds of delicacies jumping at me when I was researching for L one
thing that kept on attracting me was this video. Finally I decided to make
Falafel wraps! So today for the “Around the World in 30 days” let us eat
Falafel wraps. A versatile dish where you can eat just the falafels or wrapped
them up!! The wraps can be tortillas or even our plain old chapatti
or like me fulkas.
Falafels are
Lebanese deep fried balls or patties made from Kabuli Chana/white chick peas and/or
fava beans.
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| Falafel Wraps for Lebnon |
Falafel Wraps
Cuisine: Middle
Eastern
Recipe
Source: Veg. Recipes of India ,Taste.com, Utube
Serves: 6-7
Ingredients:
- 1 cup Kabuli Chana/white chick peas, soaked overnight
- 1 medium sized onion finely chopped or minced
- 2-3 garlic crushed
- 1 tsp dhania/ coriander powder
- ½ tsp red chilli powder
- 1 tsp cumin powder/jeera powder
- ½ tsp kali mirchi/ pepper corns crushed
- 2 tbsp atta /whole wheat flour
- 3 tbsp fresh parsley
- 1 tsp coriander leaves
- Salt as required
- Oil for deep frying
Method:
- Cook the soaked Kabuli Chana in the pressure cooker with 2 cups of water for 2 whistles. Cool.
- In a mixer/ blender add the drained Chana and mash/ coarse grind.
- Add all the other ingredients except the oil and grind to get a paste.
- Transfer from the mixer to a bowl and mix everything well.
- With your hands form small or medium sized balls or patties.
- Deep fry in hot oil like you would do for pakoras/fritters.
- Flip over to the other side whilst frying to ensure that the falafels are evenly fried.
- Drain falafel on kitchen tissues to remove excess oil.
- You can serve falafel hot with pita bread or serve as snack/starter with some sauce.
- But I served it like this fulkas, hummus, cheese slice, falafel and pickled cucumber and onion and dhania/ coriander leaves as garnish.
- Very very yum!!!
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| Falafel Wraps for Lebnon |
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