Tag: Falafel

Arabic Recipes Recipes In Urdu - English Snacks Starters Vegetables and Lentils

Easy Falafel Sandwich Recipe

Ghazala Akhter

Easy Falafel Sandwich Recipe

Easy Falafel Sandwich Recipe

 

Easy Falafel Sandwich Recipe

How to Make Perfect Pita Bread: English – Urdu Recipe

Ingredients:

  1. Boiled Chick peas – ½ kg
  2. Onion – 1 big or 2 small
  3. Green chilli – 4
  4. Garlic cloves – 6
  5. Parsley or fresh coriander – ½ bunch
  6. Salt – 1 tsp
  7. Baking powder – ½ tsp
  8. Cumin seeds – 2 tsp
  9. Black pepper – 2 tsp
  10. Flour or gram flour – 2 tbsp
  11. Pistachio – 2 tbsp
  12. Egg – 2
FALAFEL BURGER

Method:

  • In chopper, add onion, green chili, parsley or fresh coriander, garlic, cumin and pistachio, chop well.
  • Then take out a bowl, add boiled and mashed chick peas, mix well.
  • Then add salt, black pepper, baking powder, egg, flour and mix well.
  • Give them kebab shape and shallow fry until light golden.
  • Serve with pitta bread, sauce and salad.
Arabic Recipes Recipes In Urdu - English Vegetables and Lentils

Traditional Falafel Recipe

Ghazala Akhter

traditional falafel recipe

This falafel recipe is a Middle Eastern dish that is crispy, and delicate. Ideal for vegetarian. This fried chickpeas balls is ideal for appetizer, potluck or perfect for Ramadan as an Iftar. Let’s began making this mouthwatering dish. Hope you are hungry.

Traditional Falafel Recipe

Shared by Marium Hamid

Ingredients:

  1. 500 g dried Chickpea, soaked in water for 24 hours (3 cups)
  2. 1 clove Garlic
  3. ¼ Onion
  4. 2.5 g Coriander, ground (1 tsp)
  5. 2.5 g Cumin, ground (1 tsp)
  6. 1 g Parsley leaves, chopped (< 1/8 cup) (you can use coriander if you can’t find parsley)
  7. Salt to taste
  8. 5 ml Lemon juice (1 tsp)
  9. 2.5 g Black pepper (1 tsp)
  10. Oil As needed, for frying

Method:

  • Once the chickpeas have finished soaking, mash them in a bowl together with the spices until they are well-mixed, but not a purée.
  • If necessary, add a bit of water and adjust the salt, pepper and lemon according to taste.
  • Shape into balls, about the size and shape of a slightly flattened walnut, then let them rest in the refrigerator for a half hour.
  • Fry them in boiling oil for about five minutes, turning them, until they form a golden crust.
  • Serve with tahini (sesame sauce), hummus, or yogurt.
Arabic Recipes Recipes In Urdu - English Vegetables and Lentils

Falafel Sandwich: English – Urdu Recipe

Ghazala Akhter

Falafel Sandwich

Falafel Sandwich

Ingredients:

  1. Chickpeas – 250 g (soaked overnight)
  2. Green coriander – 2 to 3 tbsp
  3. Spring onion – 4 to 5
  4. Garlic – 1 clove
  5. Bread crumbs – ½ cup (1 1/2 slice)
  6. Ground cumin seeds – ½ tsp
  7. Soda – 2 pinches
  8. Red chilli powder – 1 tsp
  9. Salt – to taste
  10. Oil – for frying
  11. Pitta bread – as required

Method:

  • Put all ingredients in food processor and chop well.
  • Make falafel and deep fried until golden brown.

Pitta bread

Ingredients:

  1. Flour – 3 cup
  2. Instant yeast – 1 tsp
  3. Sugar – 1 tsp
  4. Salt – to taste

Method:

  • Put all above ingredients in flour and make fine dough.
  • Leave it for a while, and then make pitas on pan or in oven and serve.
  • Apply sauce, then falafel kebab, fried egg plant, fries, scramble egg, olives, tomatoes, cucumber, pickled green chillies and hummus sauce.
Arabic Recipes Recipes In Urdu - English Starters

Chickpea Falafel Recipe

Ghazala Akhter

chickpea falafel recipe

Chickpea Falafel Recipe

Ingredients:

  1. 2 cup Chickpeas, soaked overnight
  2. 2 tsp Coriander seeds
  3. 2 tsp Cumin seeds
  4. 1 Onions, finely chopped
  5. 3 tsp Garlic, finely chopped
  6. 2 green chillies, deseeded and finely chopped
  7. 1 handful of fresh Coriander, tough stalks removed, leaves chopped
  8. 1 tsp Red chilli powder
  9. 1 ¼ tsp Salt
  10. 1 tsp Soda bicarbonate
  11. 3 tsp Ginger
  12. Cooking oil for frying
  13. Lemon Juice 2 tsp
  14. black pepper

Method:

  • Drain the chickpeas and dry with paper towels.
  • Roughly grind the coriander and cumin seeds with a pestle and mortar.
  • Put the chickpeas in a food processor with the spices, onions, garlic, chillies, herbs, and salt and pepper. Blitz for a minute or so, scraping down the sides of the bowl often, until you have a grainy pulp.
  • Take walnut-sized portions of the mixture and form into flat patties about 2cm thick. If you don’t want to cook them immediately, place in a single layer on plates and store in the fridge, covered, for up to 24 hours.
  • Pour the oil into a deep-fryer or large saucepan. Heat to 190°C, or until a bit of the falafel mixture resurfaces at once, bubbling furiously.
  • Cook the falafel a few at a time, for 2-3 minutes until deep golden-brown. Remove with tongs and drain on paper towel.
  • Serve warm or cold with tzatziki. Or serve with Pita Bread and salad.

For the tzatziki

tzatziki1

Ingredients:

  1. ½ cucumber, peeled and finely diced
  2. 1 tbsp white or red wine vinegar
  3. salt and freshly ground black pepper
  4. 150g/5oz thick Greek-style yoghurt
  5. 1 clove garlic, crushed
  6. 1 tbsp fresh mint, finely chopped

Method:

  • To make the tzatziki, spread the cucumber dice out in a colander or sieve, and sprinkle over the vinegar and a little salt.
  • Leave to drain for one hour, then pat dry with kitchen paper or a clean tea towel.
  • Mix with the rest of the tzatziki ingredients, then taste and adjust seasoning. Serve either lightly chilled or at room temperature.