Middle Eastern Falafel
|6 cups canned chick peas, drained|
|1 red onion, chopped|
|3 cloves garlic, crushed|
|3 and 1/2 oz whole wheat bread|
|2 small red chilies|
|1 tsp ground cumin|
|1 tsp ground coriander|
|1 tsp ground turmeric|
|1 tbs cilantro, plus extra for garnish|
|1 egg, beaten|
|2 cups whole wheat bread crumbs|
|canola oil for deep frying|
|kosher salt and fresh cracked black pepper to taste|
|tomatoes, cucumbers and lemon wedges for serving|
- Put the chickpeas, onion, garlic, bread, chilies, spices and cilantro in and food processor and process for 30 seconds. Season to taste with salt and pepper.
- Remove the mixture from the food processor and use your hands to shape into golf ball-sized balls.
- Place the beaten egg in a shallow bowl and scatter the whole wheat bread crumbs over a plate.
- Dip the balls first into the egg to coat and then roll them in the bread crumbs, shaking off any excess.
- Fill a large sauce pan or deep fryer 1/3 full of oil and heat to 350 degrees.
- Add the Falafel in batches and cook for 2-3 minutes until golden.
- Remove from the oil with a slotted spoon and drain on paper towels.
- Garnish with cilantro and serve with sliced tomatoes, sliced cucumbers and lemon wedges.