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Ayesha Md 
Falafel is also known as Taamiyya. Falafel/Taamiyya is originated in Egypt. The word Falafel/Taamiyya can refer to the fritters themselves or to sandwiches filled with them. Falafel/Taamiyya is a well known Middle Eastern dish and these fritters are now found around the world as a form of street food or fast food and as part of vegetarian cuisine. Falafel/Taamiyya is a deep-fried ball, that are crispy on the outside and soft inside. The main ingredients of Falafel/Taamiyya are Chickpeas/Fava beans or a mixture of both, onion, garlic, a bunch of cilantro/parsley leaves, all purpose flour, baking powder and some spices that's blended together and then fried or baked. Falafel/Taamiyya balls may also be eaten as a snack or as part of an appetizers known as a Meze. During Ramadan, Falafel/Taamiyya balls are sometimes eaten as part of the Iftar. Falafel/Taamiyya when made with chickpeas, contain no cholesterol and is high in protein, complex carbohydrates, soluble fiber, which has been shown to be effective in lowering blood cholesterol, calcium, iron, magnesium, phosphorus, potassium, zinc, copper, manganese, vitamin C, vitamin B and folate. Falafel/Taamiyya can be baked to reduce the amount of fat absorbed during the frying process. I was born and raised in Makkah, Saudi Arabia. I've had them in restaurant and on street corners. I've had them stuffed in pita bread or french bread along with salad, french fries, fried eggplant, boiled eggs and hot sauce or a tahini sauce. For me, Falafel/Taamiyya is not only fritter, I love Falafel/Taamiyya, I miss the flavor of Falafel/Taamiyya almost everyday in my life. That's the reason, which in turn led me to make this delicious recipe. So, what are you waiting for, go ahead and try this yummy and delicious recipe of Falafel/Taamiyya. I assure you, that you, your family and your children would love to eat.
1) Do not use canned chickpeas for making Falafel/Taamiyya. Canned chickpeas have already been cooked and will be too soft and wet. 2) Use only dried and soaked chickpeas for making Falafel/Taamiyya. 3) Chickpea flour can also be used instead of all purpose flour. 4) Oil should not be too hot, otherwise the outside will cook too fast before the inside. 5) Make sure the Falafel/Taamiyya balls should not break apart while frying.
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 100g-Front.jpg?w=268&h=274&fit=crop "Chuk-de Moti Saunf Pack 100 grams")
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