Falafel Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: Ingredients
¾ cups dried chick-peas
1 large onion, roughly chopped
2 garlic cloves, roughly chopped
4 tbsp. roughly chopped parsley
1 tsp. cumin seeds, crushed
1 tsp. coriander seeds, crushed
½ tsp. baking powder
Salt and ground pepper
Oil for deep frying
Pitta bread, salad, and yogurt, to serve
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Directions: |
Directions:1. Put the chickpeas in a bowl with plenty of cold water. Leave to soak overnight.
2. Drain the chickpeas and cover with water in a pan. Bring to the boil. Boil rapidly for 10 minutes. Reduce the heat and simmer for about 1 hour until soft. Drain
3. Place in a food processor with the onion, garlic, parsley, cumin, coriander, and baking powder. Add salt and pepper to taste. Process until the mixture forms a firm paste.
4. Shape the mixture into walnut size balls and flatten them slightly. In a deep pan, heat 5cm/2in oil until a little of the mixture sizzles on the surface. Fry the falafel in batches until golden. Drain on kitchen paper and keep hot while frying the remainder. Serve warm in pitta bread, with salad and yogurt. |
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Number Of
Servings: |
Number Of
Servings:4 |
Personal
Notes: |
Personal
Notes: in North Africa these spicy fritters are made using dried broad beans, but chickpeas are much easier to by. they are lovely served as a snack with garlicky yogurt or stuffed into warmed pitta bread.
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