Falafel

Submitted by charlie 5

"Try serving with my Cucumber Raita (recipe 296922). I think would be yummy served with some lettuce and raita in a split pita. From a book called "Mediterranean". Prep time doesn't include soaking time."

 

• Ready In: 1hr 30mins
• Ingredients: 10
• Serves: 4

ingredients

• 177.44 ml dried garbanzo beans
• 1 large onion, coarsely chopped
• 2 garlic cloves, chopped
• 59.16 ml fresh parsley, chopped
• 4.92 ml cumin seed, crushed
• 4.92 ml coriander seed, crushed
• 2.46 ml baking powder
• salt
• pepper
• oil (for frying)

directions

1. Place the chickpeas in a bowl and cover with cold water. Soak overnight.
2. Drain the chickpeas and cover with new water in a pan. Rapidly boil for 10 minutes. Reduce heat and simmer 1 hour or until soft. Drain.
3. Place the chickpeas in a food processor with the onion, garlic, parsley, cumin, coriander and baking powder. Add salt and pepper to taste. Process until a firm paste.
4. Shape into walnut-size balls and flatten slightly. In deep pan, heat 2" oil until a little mixture sizzles on the surface when added. Fry the falafel in batches until golden. Drain on paper towels and keep hot. Serve warm.