Falafel is a popular middle eastern dish served in a pita or as an appetizer. Made with chickpeas, herbs and spices, they are very easy to make and can be served with hummus dip and tahini sauce. Add some simple tasty salads like my Moroccan vegetable salad, roasted eggplant salad, and purple cabbage salad.

Serves 4-6

 

Ingredients:

– 2 cups dry chickpeas

– 1 large onion chopped

– 1/2 bunch cilantro chopped

– 1/2 bunch parsley chopped

– 5 clove garlic chopped

– 1 to 2 tablespoons all-purpose flour

– 2 teaspoon cumin

– 1 teaspoon baking powder

– 1 teaspoon salt

– 1/2 teaspoon black pepper

– 1 teaspoon coriander

– 4-5 teaspoon of water

– Juice of one half lemon

– Vegetable oil for frying

Directions:

1. In a mixing bowl, place chickpeas, add water and let soak overnight.

2. Wash and drain the chickpeas.

3. Place the chickpeas, cilantro, parsley, garlic, lemon juice, and onion in a food processor.

4. Add to the chickpea mixture the cumin, all purpose flour, coriander, salt and pepper.

5. Take 3 tablespoons of water and add the baking power. Mix well to dissolve. Add to mixture in the food processor.

6. Process the whole mixture till you obtain a slightly coarse consistency. Do not puree.

7. Refrigerate mixture for 30 minutes.

8. In a frying pan bring oil to a medium heat.

9. With an ice cream scoop, carefully shape and drop each falafel ball into hot oil and fry on both sides until golden.

10. Remove from oil and place on paper towel to drain.

11. Serve in a pita or as an appetizer with salad and tahini sauce.

Happy Cooking!

© 2018 by Ruth Barnes, all rights reserved

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