Falafel

20.10.2008 | Author: Cook | Posted in Vegetarian
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Falafel


Servings: 18
Ingredients: 

  • 1 c  Dried chickpeas
    • 

  • 1 ts Baking soda
    • 

  • 1 ts Salt
    • 

  • 1/2 c  Finely minced onion
    • 

  • 2 tb Finely minced parsley
    • 

  • 1 ts Ground cumin
    • 

  • 1 ts Ground coriander
    • 

  • 2 ea Garlic cloves, mashed
    • 

  • Pepper to taste
    • 

  • 1 tb Lemon juice
    • 

  • 1/8 ts Cayenne
    • 

  • Oil for deep frying
    •

Soak chickpeas over night. Drain and put into a blender. Add baking soda and
salt. Blend till you have a texture of fine breadcrumbs. Do not blend
into a paste.

Empty into a bowl. Add onion, cumin, coriander, garlic, pepper, lemon
juice and cayenne. Mix gently with a fork. Do not pat down.

Put 2′ oil in a wok. Form the mixtue into 18 patties. Only shape them so
that they just hold together. Put into hot oil and fry until they are
redish brown on both sides. Drain on paper towels.

Serve hot with tahini sauce stuffed in pita.

‘The Hamilton Spectator’, August, 1993

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