Falafel

Ingredients

1 cup dried chickpeas or 16 oz. can of chickpeas or
1 large onion, chopped
2 cloves garlic, chopped
3 tablespoons fresh parsley, chopped
1 teaspoon coriander
1 teaspoon cumin
2 tablespoons flour
salt, to taste
pepper, to taste

Preparation

1
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).

Tools

 



Comments

Mimi Cooks's picture

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.

Yield:

6.0 servings

Added:

December 1, 2009

Creator:

Anonymous

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