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Felafel

What you need: 

2 1/2 cups washe'd chickpeas
2 teaspoon baking soda
1 teaspoon crushed coriander seeds
1 tablespoon chopped coriander leaves (optional)
3 crushed garlic cloves
1/4 cup finely chopped parsley
1tsp ground cumin
1/2 teaspoon cayenne pepper
2 teaspoon salt
1/4 teaspoon black pepper
1/4 cup flour
oil for frying

What you do: 

Soak chickpeas overnight in 10 cups hot water and baking soda. Drain. Grind in a blender or food processor until fine.
Add spices and flour.If mixture is too dry, add a few drops of water.
Make small balls about 1 1/4 (3 cm) in diameter.Place on waxed paper or a greased baking sheet.
Heat the oil and deep fry a few balls at a time for 2-3 minutes until golden brown.Drain on a paper towel. Keep balls warm.

Preparation Time: 
Cooking Time: 
Servings: 
Recipe Category: 

SO HOW'D IT GO?

would unbleached flour work as well to hold them together?

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Very good:  crunchy, tasty, and filling.  I cut the salt in half, and had to add extra flour to make it hold together - probably double the amount called for in the recipe.

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You can help the falafel stick together by adding a tablespoon or so of garbanzo flour (besan) or wholewheat flour.

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It was good, but didn't stick together.  I just made it into a scramble.

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My food processor didn't work well enough to make this recipe right. I couldn't get them ground up small enough so they wouldn't be crumbly. So I tried baking them, and it didn't help. Maybe I will try this recipe some other time.

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Darned good recipe. I froze about half of the balls, because I'm only one person. They were the perfect mid-week snack.

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