Falafel Tikki

          Falafel is a very popular Middle Eastern snack which is basically deep fried chickpea dumplings. They can be relished as an appetizer with hummus or as a main course with pita bread, salads and a drizzle of tahini / olive oil. However, I gave a slight twist to this classic dish by giving the falafel mix a flat tikki shape and shallow frying them. 

          This is a very simple, healthy and a nutritious snack that is quite wholesome and a meal on the go. You can also enjoy them with any homemade chutney. They can be wrapped in parathas with your favorite toppings and sauces, a la Indian style. This is a great party recipe that you need to try out. So check out the step by step pictorial recipe of this fusion delicacy. 

• 1 cup boiled chickpeas (Kabuli Chana)
• 1 cup parsley leaves
• 1/2 cup mint leaves
• 2-3 garlic cloves 
• 2 green chilies
• 1/2 tsp. salt or to taste 
• 1 tsp. coriander-cumin powder
• 1 tsp. lime juice
• 1/3 cup dry roasted oats
• 2-3 tbsp. roasted chickpea flour (opt)
• 1 tbsp. sesame seeds
• oil to shallow fry 

         Blend chickpeas with parsley, mint, green chilies and garlic in a mixer grinder with very little water into a slightly coarse paste.

          Mix with rest of the ingredients (except oil) and form into tikkis of any shape. Refrigerate for a couple of minutes. 

          Heat oil in a pan / tawa and shallow fry them in batches till golden in colour on both sides. 

          Drain on a kitchen towel and serve as an appetizer with tomato sauce or any chutney of your choice. 

                    Blend chickpeas with parsley, mint, green chilies & garlic with very little                                            water into a slightly coarse paste. 

                                  Mix with rest of ingredients (except oil).

                           Form into tikkis of any shape. Refrigerate for a couple of minutes. 

                        Heat oil in a pan and shallow fry them in batches till golden in colour 

                        on both sides. 

                              Drain on a kitchen towel.

Serve as an appetizer with tomato sauce or any chutney of your choice. 

Tabbouleh (Lebanese Salad)

       
          This is a traditional Lebanese salad which is very nutritious and healthy. It has the goodness of greens in the form of parsley and mint. The addition of tomatoes and onion makes it even more appetizing. Salt, pepper, lemon juice and the surprise element - Zaatar balances the taste and flavour of this salad. Couscous can also be substituted for bulgur wheat, quinoa or chickpeas.

• 1 big bunch parsley, finely chopped
• 1/2 bunch mint leaves, chopped finely
• 1/2 cup couscous
• 1 onion, chopped finely
• 1 tomato, chopped
• 1 tbsp. olive oil
• 1 tbsp. lemon juice
• salt to taste
• pepper to taste
• 1 tsp. zaatar spice powder (opt)

          In a bowl add the couscous and pour 1/2 cup hot water. Cover and let it stand for 15-20 minutes. Later fluff it with a fork.

          Mix together the parsley, mint, couscous, onion and tomato in a bowl. Just before serving, add the olive oil, lemon juice, salt and pepper and toss well. 

          Sprinkle some za'atar over it and serve with some Arabic bread.

   

Cucumber Salad with Chickpeas & Parsley

       
          This is a very simple and an easy salad which is light on the stomach. It can easily be dished out in a jiffy as all the ingredients are easily available in the kitchen. The addition of cucumber gives a very crunchy effect to the salad and is a provider of vitamins, iron and calcium. 

          On the other hand, black chana (chickpeas) provides dietary fibre, thus is less in cholesterol. Parsley, too is a rich source of vitamins and is an antioxidant. Hence, to sum up this is a very healthy and a nutritious salad. You can play around with the dressing by giving it a twist each time you serve this salad.

• 1 cucumber, sliced
• 1/2 cup black chana (chickpeas), boiled
• handful of parsley, chopped
• salt taste
• pinch of red chili powder
• 1 tbsp. lime juice

          In a bowl combine together the cucumber, chana and parsley. Just before serving, garnish with salt, red chili powder and lime juice and serve as a light dinner.