Falafel
Ingredients
1/2 lb of dried chick peas | ||
4 spring onions, chopped | ||
2 cloves garlic, crushed | ||
1/2 cup fresh flat leaf parsley | ||
1/4 cup fresh mint, chopped | ||
1/2 cup fresh cilantro, chopped | ||
1/4 tsp cayenne pepper | ||
2 tsp ground cumin | ||
2 tsp ground coriander | ||
1/2 tsp baking powder | ||
oil for deep frying |
- Put the chick peas in a large bowl, cover with water and soak overnight. Drain.
- Alternatively you may use rinsed canned chickpeas.
- Combine the chick peas, spring onions, garlic, parsley, mint, cilantro, cayenne cumin, ground coriander, baking powder and 2 tsp kosher salt.
- Process batches in a food processor for 30 to 40 seconds or until smooth and the mixture holds together.
- Refrigerate, uncovered for 2 hours.
- Press 2 tbs of the mixture in a small ice cream scoop or in the palm of you hand and form in to a round patty.
- Fill a deep sauce pan or deep fryer 1/3 full with oil and heat to 350 degrees.
- Deep fry theĀ FalafelĀ in batches for 3 to 4 minutes or until well browned.
- Drain on paper towels and serve with humus on pita bread and fresh vegetables.
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