If you are using dried chickpeas, place them in a bowl, cover them with cold water, and allow them to soak overnight. Skip this step if you are using canned beans.
2
Drain chickpeas, put beans in a pan with fresh water, and bring to a boil.Boil the beans for 5 minutes, then let simmer on low for about an hour.
3
Drain the beans and allow them to cool for 15 minutes.
4
Combine chickpeas, garlic, onion, coriander, cumin, salt and pepper in a medium size bowl. Add the flour last.
5
Mash chickpeas while mixing ingredients together, or combine ingredients in a food processor. You want the result to be a thick paste. Add extra flour as needed if consistency is off.
6
Form the batter into small balls, (about the size of ping pong balls,) and lightly flatten. Fry in 2 inches of oil at 350 degrees until golden brown (5-7 minutes).
You should never use canned chickpeas or pre-cooked chickpeas for any falafel recipe. Dry ones are the traditional way to use them. I am not sure what the wisdom behind it is, but it is not done traditionally.
Comments
December 19, 2009
You should never use canned chickpeas or pre-cooked chickpeas for any falafel recipe. Dry ones are the traditional way to use them. I am not sure what the wisdom behind it is, but it is not done traditionally.