Falafel they are not cooked prior to use (cooking the chickpeas will cause the falafel to fall apart, requiring adding some flour to use as a binder). Instead they are soaked (sometimes with baking soda) overnight, then ground together with various ingredients such as parsley, scallions, and garlic. Spices such as cumin and coriander are often added to the beans for added flavor. The dried fava beans are soaked in water and then stone ground with leek, parsley, green coriander, cumin and dry coriander. The mixture is shaped into balls or patties. This can be done by hand or with a
Haleem takes about 6 hours to be completed. However, haleem preparation varies in different regions. A high-calorie dish, haleem provides protein from the meat and fibre and carbohydrates from the various combinations of grains and pulses. Haleem can be served with chopped mint leaves, lemon juice, coriander leaves, fried onions, chopped ginger root or green chilies. In some regions of Pakistan, Haleem is eaten with Naan or with any type of bread or rice. Haleem Haleem is a stew popular in the Middle East, Central Asia, and the Indian subcontinent. Although the dish varies from region to region, it always includes