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

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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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