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.