This can be made with all normal (wheat flour) or all lentil flour, or any combination of either. Chickpea flour also works. Lentil flour adds an earthy, slightly tangy flavor, and crisps up nicely. This recipe is similar/adapted from South Indian dosai recipes.
Great breakfast dish with a slice of proscuitto and parmesan or any smoked cheese, or a good base for baked pasta dishes.
- sour cream
- black pepper
- green onions
Use a good brand of chickpeas (garbanzo beans, bengal gram); I use MidEast or Sadaf brands. This makes a massive difference in taste. Alternatively, soak 1cup of dried chickpeas (black or regular) in water overnight, boil for 1 hour, drain and use.
Egyptian falafel does not have cilantro or mint, and is made from fava beans (fresh or canned). A very tasty variant.
Optional: 1 tsp coriander (dried, ground) in place of cilantro
’* You can up the herbs to 2-3x as much if you like
’** Depends on your brand of chickpeas, and how salty the can is.
- large onion
- finely chopped fresh parsley *
- finely chopped fresh cilantro or mint *
- tomato
- green bell pepper
- pita bread
- chickpeas