Middle Eastern Falafel
Ingredients
| 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 |
Directions:
- 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.
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