Few months back when me and my husband went to new york initially it was very difficult for us to find good yet cheap vegetarian food, so while exploring places in Manhattan down town one day while we were returning back home from Central Park we found The halal guys on the south-east corner of 53rd Street and Sixth Avenue in the borough of Manhattan. It was the month of April and it was very very cold atleast for an Indian like me who even feels cold in Indian winter. We saw one of the longest-running queue of people waiting in front of their cart.My sister-in-law had told me to try out falafel when I visited them in Boston. From the name “halal” I thought they might not serve vegetarian food but they did, so waiting in the long queue in the coooooooooold weather for almost 1/2 hour and believe me the wait was worth it. It was the most yummy street food I had in the New York city. now that we are back to India I miss it and so I thought of making it at home last night so heres my recipe for it.
INGREDIENTS FOR THE FALAFEL
1 big boiled potato
2 cups – boiled green peas
garlic paste – 1 tsp
ginger paste – 1 tsp
pepper powder – 2 tsp
salt as per taste
grated carrot – 1/2 cup
parsley / corriander leaves chopped – 1/2 cup
lemon juice – 1 tsp
corn flour – 1/2 cup
INGREDIENTS FOR THE POCKETS
2 cups all purpose flour
4 tbsp ghee or oil
5-6 tbsp water (i added 5 tbsp + 1 tsp water)
salt as required ( i added ¾ tsp salt)
INGREDIENTS FOR TAHINI SAUCE
2 garlic cloves paste
1/2 teaspoon fine sea salt, or to taste
1/2 cup well-stirred tahini (Middle Eastern sesame paste)
1/3 cup fresh lemon juice
1/4 cup water
1/4 cup olive oil
1 tablespoon finely chopped fresh cilantro
1 tablespoon finely chopped fresh flat-leaf parsley
1/4 teaspoon ground cumin
Mix galic paste with sea salt well, add all the other ingredeints and your tahini sauce is ready.
You can even serve it with fried rice and give it to your kids in lunch box.
- make small equal dough pieces.
- take each piece and roll in your palms first to make a smooth ball.
- then roll it round keeping the thickness average.
- cut with a knife through the center.
- join the two ends.
- press the edges so that they get sealed well.
- For falafels mix all the ingredients in a food processor , remove it and put a scoop of the mixture on the non-stick pan and shallow fry it in olive oil.
- now add 1/2 tsp of olive oil in a pan and cook dem both the sides.
- In a bowl mix finely chopped onion , tomato, cucumber with pepper and salt.
- Fill it with a falafel, tahini/meyonise and schezwan sauce with veggies.
Serve it hot for dinner