ISRAELI CHICKPEA CROQUETTES (FALAFEL)

This recipe is from Great Vegetarian Dishes. Falafel are delicious served stuffed inside pita bread, dressed with tahini sauce or hummus and accompanied by green salad.

1 ¼ C. chickpeas, soaked overnight and drained
½ tsp. asafoetida powder
¾ C. finely chopped parsley
1 tsp. ground coriander
1 tsp. ground cumin
¼ tsp. cayenne pepper
1 ½ tsp. salt
¼ tsp. freshly ground black pepper
½ tsp. baking powder
oil or ghee for deep-frying

1. Finely mince chickpeas in a food processor. Scrape chickpeas into a bowl. Fold in the herbs, spices, salt, and baking powder. Mix well, knead and leave for 30 minutes.
2. Form the mixture into 14-16 falafel balls. If they’re too sticky, roll the falafel in a little flour. Repeat until all the mixture is rolled.
3. Fill a heavy pan or wok with oil or ghee to a depth of approximately 3 inches. Heat until moderately hot. Deep-fry 6-8 falafels at a time, turning when required, for 5-6 minutes, or until they’re evenly golden brown.
4. Remove and drain on paper towels. Cook remaining falafel. Serve hot, as recommended above.

What you have in your mind?

This site uses Akismet to reduce spam. Learn how your comment data is processed.