Recipe by Mirj
From Norene Gilletz's Pleasures of Your Processor, for Polly
Top Review by Engrossed
These are very good. Crispy on the outside and soft on the inside. This was my first experience starting with dry chickpeas. I used the package instructions for a quick soak: place chickpeas in a pot and cover with water, bring to a boil, boil 3 min, add a pinch of baking soda, remove from heat, soak 1 hour. I used my blender to make them. They smell great while frying because of the onion. If I make them again I will use cilantro in place of the parsley. My Mother said these are better than any restaurant falafel she's had.
- 1 cup dry chickpeas
- 4 -6 garlic cloves
- 1 large onion, quartered
- 1⁄2 cup loosely packed parsley
- 1⁄2 teaspoon salt (to taste)
- fresh ground pepper
- 1 teaspoon cumin (or to taste)
- 1 dash cayenne pepper or 1 dash coriander
- 6 tablespoons toasted breadcrumbs
- 2 eggs
- 1⁄2 teaspoon baking powder
Directions See How It's Made
- Soak chick peas over night in cold water until soft.
- Drop garlic through feed tube while machine is running.
- Process until minced.
- Discard peel.
- Add onion and parsley: process until minced.
- Add remaining ingredients and process until finely ground and smooth, about 20 to 30 seconds, scraping down bowl as necessary, might have to do in two loads.
- Form into 1" balls.
- Deep fry in hot oil until golden.
- May be frozen.