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MY FAVORITE FALAFEL

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| Servings: about 20 balls

MY FAVORITE FALAFEL

  • 1 cup dried chickpeas
  • ½ large onion, roughly chopped (about 1 cup)
  • 2 tablespoons finely chopped fresh parsley
  • 1 teaspoon salt
  • ½ – 1 teaspoon dried hot red pepper
  • 4 cloves of garlic
  • 1 teaspoon cumin
  • 1 teaspoon baking powder
  • 4 – 6 tablespoons cake flour

Put the chickpeas in a large bowl and add enough cold water to cover them by at least 2 inches. Let soak overnight, then drain. Or use canned chickpeas, drained.
Place the drained, uncooked chickpeas and the onions in the bowl of a food processor.
Add the parsley, salt, hot pepper, garlic, and cumin.
Process until blended but not pureed.
Sprinkle in the baking powder and 4 tablespoons of the flour. You want to add enough flour so that the dough forms a small ball and no longer sticks to your hands.
Turn into a bowl and refrigerate, covered, for several hours.
Form the chickpea mixture into balls about the size of walnuts.
Deep fry in hot sunflower oil, make sure to turn them all the time.
Serve on a bed of lettuce and garnish with parsley green onions and a squeeze of lemon.

Photo: Shan T Russ

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