Don’t be a fala-fail

Falafel

The conflict between Israel and Palestine is making headlines these days. But there is another conflict that has existed between the two regions for decades, one that is not about land, but about food. Both claim to have invented falafel, an argument that's similar to the one that exists between Bengalis and Odiyas about rasgullas. Food, here, becomes a symbol of identity. It undertakes socio-political overtones that help legitimise a people's history, although it's a wholly different matter that in all probability, the falafel came from Egypt, not Israel or Palestine.

Chef Devendra Khetle

But let's keep these differences aside and turn our attention to the dish itself, with International Falafel Day coming up on June 12. It's a deep-fried fritter made with chickpeas that is usually either shaped like small balls or patties, and is versatile enough to be had on its own, with pita bread, or in salads. Figure out which method you want to employ to consume it after checking out the recipe that chef Devendra Khetle of Fort eatery Rue du Liban has shared for mid-day readers. It's ridiculously simple to understand, unlike the conflict in the Middle East.

Falafel

Ingredients
>> 2 cups - chickpeas soaked overnight and strained
>> 1 - chopped onion
>> 1/4 cup - fresh coriander
>> 1/2 tsp - chopped garlic
>> 1 tsp - chopped red chillies
>> 1/4 tsp - salt
>> 1/4 tsp - cumin powder
>> 1/4 tsp - coriander powder
>> 1 tsp - white sesame seeds
>> 1 pinch - baking soda
>> 1/2 cup - water
>> Oil for frying

Method
Add all the ingredients to a food processor and blend until the mixture is finely ground and the texture is coarse. Transfer the falafel mixture to a bowl and place in a refrigerator for at least an hour. Remove from the refrigerator once the mixture is cold. Heat the oil on medium heat. Next, use a falafel mould to achieve a consistent falafel shape, or make small balls or patties. Drop the falafel into the oil and fry until golden brown.

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