Lebanese fried seasoned chickpea dumplings served with classic aioli & sumac salad
500 gms chickpeas, soaked over night
50 gms chopped garlic
100 gms spring onion, roughly sliced
100 gms roughly chopped onion
50 gms parsley
100 gms corriander leaves
2 numbers lemons
50 gms white sesame seeds
4 number green chilly, roughly sliced
Salt to taste
Vegetables oil for frying
Aioli to serve with (for recipe see dips & sauces)
- In a grinder take soaked chickpeas, garlic, spring onion, onion, parsley, corriander leaves, lemon juice, green chillies and salt. Grind them into form of a chunky paste, take mixture out of the grinder in a bowl, add sesame seeds and mix with the help of a spoon or spatula.
- Now with the help of two tablespoons make quenelles of falafel mixture and keep aside.
- Heat oil in a frying pan at 175 degrees centigrade and fry quenelles of falafel until golden brown. Fry 5-6 falafel at a time.
- Serve hot with aioli and some salad.