A traditional Arab food to relish, "Moong falafel"

The delicious aromas of appetizing spices wafting through the air in your kitchen. Prepare yourself for a fantastic feast.

Falafel, a richly flavored snack has transcended borders and is enjoyed all over the world. The irresistible taste can be enjoyed on breakfast or dinner table.  It can make your weekend truly fulfilling. Also, it may prove a good way to welcome a special guest.

Serves: 8

Preparation time: 30 minutes

Cooking time: 15 minutes

Ingredients for Falafel:

Sabut moong (green)      2 cups (soaked for 3-4 hrs)

Onion                                 1 (large finely chopped)

Garlic                                  4 cloves (finely chopped)

Green chillies                     2 (finely chopped)

Coriander leaves                few (finely chopped)

Lemon juice                        6 Tsp

Salt                                     1 Tsp

Chilli powder                       ½ tsp

Baking soda                        1 tsp

Meetha soda                       a pinch

Oil                                        to fry

Ingredients of Tahina paste:

Sesame seeds                        1 cup

Garlic                                       4 cloves

Olive oil                                   1 tbsp

Water                                       ½ cup

Salt                                          to taste

Method of Tahina Paste:

Roast sesame seeds for five minutes on low flame. Add garlic cloves, salt, water and olive oil.

Grind to make a fine paste. 

Method of Falafel:

Grind soaked sabut moong coarsely in a food processor without adding water.

Mix all other ingredients well in moong paste.

Make small balls of this mixture same as the size of a lemon.

Semi fry them in hot oil.

Take them out draining excess oil. Let them cool at room temperature.

Press the balls gently. Deep fry them again in hot oil.

Serve hot with tahini paste.

The rich aromas and great taste of this dish is a treat for everyone. Now you’re in for a delightful sensational experience.