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"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Vegetarian Falaffel Recipe

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This recipe for Vegetarian Falaffel is from The Newfield Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 cup dried chickpeas (not cooked or canned)
2 cloves of garlic, peeled
½ medium red onion, roughly chopped
1 cup packed cilantro leaves and stems
½ cup packed flat leaf parsley leaves and stems
1½ tsps cumin
½ tsp coriander
½ tsp baking powder
1½ tsps kosher salt
pinch of black pepper
Directions:
Directions:
1. Add the chickpeas in a covered contained and fill with several inches of water. Let soak overnight, or for at least 6 hours at room temperature. Drain and strain.

2. Add the garlic, red onion, cilantro, and parsley to a food processor, processing for 10 to 15 seconds until minced, scraping the sides as necessary.

3. Add the chickpeas, cumin, coriander, baking powder, salt, and pepper. Process until a dough forms. It will be crumbly! Transfer dough to a bowl and refrigerate for 20 to 30 minutes.

4-1. If frying, add ¾" neutral oil and heat over a medium high heat until oil is 350-375º Fahrenheit. This takes about 8-10 minutes over medium high heat.

4-2. If baking, preheat oven to 400º Fahrenheit.

5. Form the dough into golf-sized balls if frying, or two-inch disks if baking.

6-1. Fry 12 balls per batch, cooking for 1 minute on one side. Flip and cook 2 to 3 additional minutes until all sides are golden brown.

6-2. Bake the discs for 15 minutes. Flip, bake for another 15 minutes.

 

 

 

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