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Falafel


Falafel 1 cup Dried chickpeas
1 tsp Baking soda
1 tsp Salt
1/2 cup Finely minced onion
2 tablespoon Finely minced parsley
1 tsp Ground cumin
1 tsp Ground coriander
2 Garlic cloves, mashed
Pepper to taste
1 tablespoon Lemon juice
1/8 tsp Cayenne
Oil for deep frying

Yield: 18 servings

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 inch oil in a wok. Form the mixture into 18 patties. Only shape them so that they just hold together. Put into hot oil and fry until they are reddish brown on both sides. Drain on paper towels. Serve hot with tahini sauce stuffed in pita.

Servings: 18




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