Falafel
By: Anonymous
Published: Tuesday, December 1, 2009 - 8:04am

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
oil for frying





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). 
 


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Comments




 

Permalink Mimi CooksDecember 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. 
 








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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).

Comments:
Mimi Cooks

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.