How to make Falafel / የፈላፍል አሰራር / በሽንብራ የሚሰራ /Ethiopian Food
Recipes in this Video
Originating from the Middle East, falafel is a popular street food made from ground chickpeas or fava beans. It holds cultural significance as a staple in vegetarian diets and is often served in pita bread with fresh vegetables and sauces. Today, falafel is enjoyed worldwide, with variations in spices and serving styles reflecting local tastes.
Ingredients
- ●chickpeas
- ●onion
- ●garlic
- ●fresh parsley
- ●fresh cilantro
- ●cumin
- ●coriander
- ●baking powder
- ●salt
- ●black pepper
- ●flour
- ●water
- ●vegetable oil
- ●tahini
- ●lemon juice
- ●pita bread
- ●tomatoes
- ●cucumber
- ●lettuce
Instructions
- 1Soak chickpeas in water overnight, then drain.
- 2Pulse soaked chickpeas in a food processor until coarsely ground.
- 3Add onion, garlic, parsley, cilantro, cumin, coriander, baking powder, salt, and black pepper to the processor.
- 4Pulse until combined, scraping down the sides as needed.
- 5Transfer mixture to a bowl and refrigerate for 30 minutes.
- 6Form mixture into small balls or patties.
- 7Heat vegetable oil in a deep pan to 350°F.
- 8Fry falafel in batches until golden brown, about 3-4 minutes per side.
- 9Drain on paper towels.
- 10Serve falafel in pita bread with tahini, lemon juice, tomatoes, cucumber, and lettuce.
- 11Enjoy with your favorite dipping sauce.
Originating from the Levant region, Tabbouleh is a vibrant salad that highlights fresh herbs and vegetables, traditionally served as part of a mezze platter. It embodies the Mediterranean ethos of using simple, fresh ingredients to create refreshing dishes. Today, Tabbouleh is enjoyed worldwide, with variations that may include different grains or additional vegetables.
Ingredients
- ●bulgur wheat
- ●fresh parsley
- ●fresh mint
- ●tomatoes
- ●cucumbers
- ●red onion
- ●lemon juice
- ●olive oil
- ●salt
- ●black pepper
Instructions
- 1Rinse bulgur wheat under cold water and soak in water for 30 minutes until tender.
- 2Drain bulgur and squeeze out excess water using a clean cloth.
- 3Finely chop fresh parsley and mint leaves.
- 4Dice tomatoes and cucumbers into small pieces.
- 5Finely chop red onion.
- 6In a large bowl, combine soaked bulgur, parsley, mint, tomatoes, cucumbers, and red onion.
- 7In a separate bowl, whisk together lemon juice, olive oil, salt, and black pepper.
- 8Pour the dressing over the salad mixture and toss gently to combine.
- 9Taste and adjust seasoning if necessary.
- 10Let the salad sit for 15 minutes to allow flavors to meld.
- 11Serve chilled or at room temperature.
Ethiopian salads are often vibrant and fresh, featuring a variety of vegetables that reflect the country's agricultural diversity. These salads are typically served as part of a larger meal, complementing traditional dishes like injera. They celebrate the use of local produce and are enjoyed by many, both in Ethiopia and in Ethiopian communities worldwide. Modern variations may include different dressings or additional proteins, making them versatile and appealing to a broad audience.
Ingredients
- ●mixed greens
- ●tomatoes
- ●cucumbers
- ●red onion
- ●carrots
- ●bell peppers
- ●avocado
- ●lemon juice
- ●olive oil
- ●salt
- ●black pepper
- ●feta cheese
- ●parsley
- ●chickpeas
- ●sunflower seeds
Instructions
- 1Wash and dry the mixed greens thoroughly.
- 2Chop the tomatoes into bite-sized pieces.
- 3Dice the cucumbers and bell peppers.
- 4Slice the red onion thinly.
- 5Grate or julienne the carrots.
- 6Cut the avocado in half, remove the pit, and slice.
- 7In a large bowl, combine the mixed greens, tomatoes, cucumbers, red onion, carrots, bell peppers, and avocado.
- 8Add the chickpeas and sunflower seeds to the bowl.
- 9In a small bowl, whisk together lemon juice, olive oil, salt, and black pepper.
- 10Drizzle the dressing over the salad and toss gently to combine.
- 11Sprinkle feta cheese and chopped parsley on top before serving.
Ingredient Alternatives
feta cheese
Healthier: cottage cheese
Cheaper: ricotta cheese
Cottage cheese is lower in fat and calories.
olive oil
Healthier: avocado oil
Cheaper: vegetable oil
Vegetable oil is often less expensive.
sunflower seeds
Healthier: pumpkin seeds
Cheaper: peanuts
Peanuts are more affordable and provide similar crunch.
chickpeas
Healthier: lentils
Cheaper: canned beans
Canned beans are often cheaper and quicker to use.
Techniques
Equipment
Also Known As
Salad in Pakistan is often a refreshing accompaniment to meals, particularly during hot weather. It showcases the vibrant produce of the region and is commonly served at gatherings and celebrations. Modern variations may include different dressings or additional ingredients like chickpeas or grilled meats, reflecting global culinary influences.
Ingredients
- ●cucumbers
- ●tomatoes
- ●onions
- ●bell peppers
- ●carrots
- ●lettuce
- ●cilantro
- ●lemon juice
- ●olive oil
- ●salt
- ●black pepper
- ●chili powder
- ●cumin
- ●feta cheese
- ●avocado
Instructions
- 1Wash all vegetables thoroughly under cold water.
- 2Chop cucumbers, tomatoes, onions, and bell peppers into bite-sized pieces.
- 3Grate the carrots and set aside.
- 4Tear the lettuce into smaller pieces and place in a large salad bowl.
- 5Add the chopped cucumbers, tomatoes, onions, and bell peppers to the bowl.
- 6Sprinkle the grated carrots over the top of the salad.
- 7Finely chop cilantro and add it to the bowl.
- 8In a small bowl, whisk together lemon juice, olive oil, salt, black pepper, chili powder, and cumin.
- 9Pour the dressing over the salad and toss gently to combine.
- 10Crumble feta cheese on top of the salad.
- 11Slice avocado and arrange on top of the salad.
- 12Serve immediately or refrigerate for 15-20 minutes to let flavors meld.
Hummus has its roots in the Levant region, particularly Lebanon, where it is a staple in many households. Traditionally served as a mezze, it brings people together, often enjoyed with pita bread or fresh vegetables. Today, hummus has gained international popularity, with countless variations and flavors appearing worldwide.
Ingredients
- ●chickpeas
- ●tahini
- ●lemon juice
- ●garlic
- ●olive oil
- ●cumin
- ●salt
- ●water
- ●paprika
- ●fresh parsley
Instructions
- 1Soak chickpeas in water overnight.
- 2Drain and rinse chickpeas, then place in a pot with fresh water.
- 3Bring to a boil, then reduce heat and simmer until tender, about 1-1.5 hours.
- 4Drain the chickpeas and reserve some cooking liquid.
- 5In a food processor, combine chickpeas, tahini, lemon juice, garlic, and cumin.
- 6Blend until smooth, adding reserved cooking liquid as needed to reach desired consistency.
- 7Season with salt to taste and blend again.
- 8Transfer hummus to a serving bowl.
- 9Drizzle olive oil on top and sprinkle with paprika.
- 10Garnish with chopped parsley before serving.
Foule is a traditional dish in Egypt, often enjoyed as a breakfast or lunch item, made primarily from fava beans.
Ingredients
- ●2 cups fava beans, dried
- ●1/4 cup olive oil
- ●1/2 tsp cumin
- ●1/2 tsp salt
- ●1/4 tsp black pepper
- ●1/4 cup lemon juice
- ●1/4 cup chopped parsley
- ●1/4 cup diced tomatoes
- ●1/4 cup diced onion
- ●1 clove garlic, minced
- ●1/2 tsp paprika
Instructions
- 1Soak the fava beans in water overnight.
- 2Drain and rinse the fava beans, then place them in a pot with fresh water.
- 3Bring the beans to a boil, then reduce heat and simmer for about 1 hour or until tender.
- 4Once cooked, drain the beans and mash them slightly with a fork or potato masher.
- 5In a bowl, combine the mashed fava beans with olive oil, cumin, salt, black pepper, and lemon juice.
- 6Mix in the chopped parsley, diced tomatoes, diced onion, and minced garlic.
- 7Taste and adjust seasoning if necessary, adding more salt or lemon juice as desired.
- 8Serve warm or at room temperature, drizzled with additional olive oil and sprinkled with paprika.
Equipment
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