Falafel

Name: Falafel
Ingredients: 2 cups (480 g) chickpeas, drained; 4 cloves of garlic, peeled and sliced; 4 tablespoon parsley, chopped; 1 onion, cut into chunks; 1 teaspoon (0.25 g) ground coriander; 1 teaspoon (0.75 g) ground cumin; 1 teaspoon (0.46 g) cayenne pepper; 1 teaspoon baking powder; 6 tablespoon flour; ½ cup vegetable oil (sunflower or corn oil) for frying

Category: Deep Fried

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Ingredients

2 cups (480 g) chickpeas, drained
4 cloves of garlic, peeled and sliced
4 tablespoon parsley, chopped
1 onion, cut into chunks
1 teaspoon (0.25 g) ground coriander
1 teaspoon (0.75 g) ground cumin
1 teaspoon (0.46 g) cayenne pepper
1 teaspoon baking powder
6 tablespoon flour
½ cup vegetable oil (sunflower or corn oil) for frying

Instructions

1. The night before, place the chickpeas in a bowl and cover with water (they will expand, so cover with at least a couple of inches). Drain, rinse, and dry before using. This will be about 4 cups' worth, all of which gets used.

2. In a food processor or blender purée chickpeas. To the chickpeas add the other ingredients (except oil); process until well mixed.

3. Shape into balls, using about 1 tablespoon for each.

4. Heat oil in a medium skillet over medium-high heat. Add balls, and brown on all sides.

5. Serve with pita.