Falafel
Recipe by Ekat
1 cup dried chickpeas, soaked overnight and cooked (or 1 16-oz can)
½ large onion, roughly chopped
2 tbsp fresh parsley
1 tsp cumin seeds or 2 tsp cumin ground cummin
1 tsp coriander
1 tsp salt
½ tsp cayenne
4 cloves garlic
1 tsp baking powder
4-6 tbsp flour
2 tbsp toasted sesame seeds, optional
peanut oil for frying
Tahini Sauce
½ cup tahini
¼ cup lemon juice
1 tbsp olive oil
2 cloves garlic, minced
water for thinning
salt to taste
1. Add chickpeas, onion, and spices to a food processor. Blend until well-mixed (but not smooth). Stir in baking powder, flour, and sesame seeds.
2. Heat a half-inch of oil in a frying pan; it’s ready when adding a drop of batter results in a steady sizzle.
3. Using your hands, form batter into 2″ balls and flatten slightly. The batter will be sticky, but should hold its shape. Fry several at a time for a few minutes on each side, or until crispy and well-browned.
Alternatively, bake at 200C until brown on both sides.
main courses, falafel May 02, 2013 15:41
No one has liked this recipe.
The recipe looks really easy , I have all the ingredients and the steps are also easy to follow .That is very kind of you .
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