Tuesday, April 19, 2011

Dil Leaves Falafel

Generally accepted to have first been made in Egypt, falafel has become a dish eaten throughout the Middle East. The fritters are now found around the world as a replacement for meat and as a form of street food.
I am regularly preparing various ways.indian falafel,falafel, dil leaves falafel.My family's favourite.


Dil leaves – 1 bunch
White channa – 200 gms
Garlic – 3 nos
Cumin seeds – 1 tbspn
White sesame seeds – 11/2 +11/2 tbspn(roasted)
Baking powder – little
Onion  - 1 no
Green chilli – 1 big
Salt to taste

Soak the channa night itself, wash and chop the dil leaves finely, then roast the cumin seeds.
In a mixie jar put the soaked channa, garlic, onion, dil leaves, salt, baking powder, green chilli, roasted cumin seeds, half of the roasted white sesame seeds then grind coarsely for 3/4th done.
In that grinded paste add the balance sesame seeds and mix it, make small balls in that mixture, slightly flat them and deep fry in oil until nice golden brown appears.
The crispy Dil leaves Filafil ready.
Please see filafil sandwich recipe  in tamil.

Linking to Juile's Flavor's of Cuising - Middle Eastern hosted by My Cooking Journey  sandhya


Linking to Guru's Cooking Vagan Recipes,Cutchi kitchen 100 th Post giveaway


Chitra said...

wow! super!

Ambreen said...

WOW ... sounds different & tasty!

Torviewtoronto said...

delicious looking falafils with dill leaves looks aromatic

Sarah Naveen said...

nice recipe..looks so yumm!!

Jaleela said...

thank you for your comment

Jaleela said...

thank you for your lovely comment ambreen

Jaleela said...

yes torveiw its very delicious, thank you for your comment

Jaleela said...

sarah navin i am so happy to see u r comment

Sandhya Ramakrishnan said...

Adding the dill leaves to the falafels would add a beautiful layer of flavor. Thanks for linking it to my event :)