Falafel with Georgian Bread
Made these today and planning to eat with some fresh salads and a Georgian Bread. They called it in Estonian "Gruusia Leib". პური (puri) means bread in Georgian according to Wikipedia. The large ones we found is in the shape of a canoe. This type of Shotis puri or simply shoti is a type of traditional Georgian bread. It is made with white flour and baked in a specific bakery called tone/tume/tome (the word is cognate with tandoor which is used for cooking in Southern, Central and Western Asia, as well as in the South Caucasus.) Of course these falafel can go with hummus, with pita and with rice! How do you prefer to eat falafel with?
Falafel Ingredients:
1 cup of Dried Chickpeas, soaked for 24 hours (this will yield 3 cups after they have soaked)
1 Small Red Onion, roughly chopped
3 Cloves of Garlic, minced
1 cup of Fresh Parsley
1 cup of Fresh Cilantro
1-1/2 tsp of Cumin Seeds
1-1/2 tsp of Coriander Seeds
1/4 tsp (or to taste) or Cayenne Pepper
1 Tbsp of Lemon Juice
2 Tbsp of All Purpose Flour
1/2 tsp of Baking Soda
Salt, to taste
Vegetable Oil for Frying
Preparation
1) Drain the soaked chickpeas overnight. Rinse them.
2) Working in two batches, add half of the chickpeas, parsley, garlic, onion and cilantro to a food processor and blend until you are left with a paste that’s not completely smooth but holds together when pinched, place the mixture in a bowl and repeat the process with the other half of the ingredients.
3) In a small dry skillet, add the cumin seeds and coriander seeds and toast until fragrant, then place them in a mortar and pestle and grind them until almost smooth, place in the bowl with the ground chickpea mixture along with the lemon juice, flour, baking soda and salt, mix until well combined, cover with plastic wrap and pop it in the fridge for about an hour.
4) Fill a heavy bottomed pot with some vegetable oil and allow it to come to 190°C.
2) Working in two batches, add half of the chickpeas, parsley, garlic, onion and cilantro to a food processor and blend until you are left with a paste that’s not completely smooth but holds together when pinched, place the mixture in a bowl and repeat the process with the other half of the ingredients.
3) In a small dry skillet, add the cumin seeds and coriander seeds and toast until fragrant, then place them in a mortar and pestle and grind them until almost smooth, place in the bowl with the ground chickpea mixture along with the lemon juice, flour, baking soda and salt, mix until well combined, cover with plastic wrap and pop it in the fridge for about an hour.
4) Fill a heavy bottomed pot with some vegetable oil and allow it to come to 190°C.
5) Grab a bit of mixture and make golf ball size falafel, fry for about one minute until deeply golden brown and crispy.
6) Drain on a paper towel lined plate and repeat.
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