Falafel #4

- Course: Appetizers
- Cuisine: Various Middle Eastern
- Dietary: Various vegetarian
- Special food: Arabic
- Yield:
Falafel #4 ingredients
- 1 c Dried chickpeas
- 1 t Baking soda
- 1 t Salt
- 1⁄2 c Finely minced onion
- 2 T Finely minced parsley
- 1 t Ground cumin
- 1 t Ground coriander
- 2 Garlic cloves, mashed
- Pepper to taste
- 1 T Lemon juice
- 1⁄8 t Cayenne
- Oil for deep frying
Cooking Falafel #4
1. Soak chickpeas over night.
2. Drain & put into a blender.
3. Add baking soda & salt.
4. Blend till you have a texture of fine breadcrumbs.
5. Do not blend into a paste.
6. Empty into a bowl.
7. Add onion, cumin, coriander, garlic, pepper, lemon juice & cayenne.
8. Mixi gently with a fork.
9. Do not pat down.
10. Put 2" oil in a wok. Form the mixtue into 18 patties.
11. Only shape them so that they just hold together.
12. Put into hot oil & fry until they are redish brown on both sides.
13. Drain on paper towels.
14. Serve hot with tahini sauce stuffed in pita.



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