Persian cooking: recipes · Snacks, sides & street food
Falafel-e Abadani فلافل آبادانی
Crisp chickpea balls Abadan-style, in bread with tomato, pickles and hot sauce.
Ingredients
- 75 g chickpeas (soaked overnight)
- ¼ onions
- ¾ garlic cloves
- ¼ bunch fresh coriander
- ¼ tsp cumin
- ¼ tsp chilli flakes or hot paprika
- ¼ tsp baking powder
- 125 ml oil
- 1 flatbread (lavash, sangak or barbari)
- salt (to taste)
Method
- Finely blitz the soaked (not cooked) chickpeas with the onion, garlic, coriander, cumin, chilli and salt.
- Mix in the baking powder and rest for 30 minutes.
- Shape small flat balls and deep-fry in hot oil until crisp.
- Serve in bread with tomatoes, pickles and hot sauce.