Nov 25 2008
I have been meaning to try to make falafel for quite a while now. A few months ago I came across a really cool blog called The Hummus Blog. So, I knew any recipe they had in regards to falafel would be good.
I was so surprised how easy it was. Why did they say it was easier then making hummus??? I find making hummus soooo easy. And, while hummus may take longer to make, I think this falafel recipe is equally as easy.
We all loved these. And all my son could say was “mooyyy” (toddler for: “more”).
So, if you love eating falafel, but thought they would be too complicated to make, please try this recipe, it’s just so easy and good.
2 Cups Dried Chickpeas, soaked in water for 12 hours
1/4 Cup Bread Crumbs
5 cloves Garlic
2 teaspoon Baking Soda
1/3 Cup chopped Parsley
1/2 Cup chopped Cilantro
1/2 small Onion, quartered
1 teaspoon Sesame Seeds
1 teaspoon Cumin
1 teaspoon Paprika
to taste: Salt & Pepper
about 500 ml Vegetable Oil for frying
Drain and rinse the pre-soaked chickpeas.
In a food processor combine chick peas with the breadcrumbs, garlic, onion, parsley, cilantro, sesame seeds, cumin, paprika, salt, and pepper.
Process until you get a rough moist texture. Add a little water if needed.
Transfer the mixture to a large bowl, mix in the rest of the ingredients and set aside, covered, for 30 minutes.
In a large heavy pan, heat the oil to 177°C (350°F).
Add the baking soda to the chickpea-mixture and knead a little.
Wet your hands and shape the dough into little balls. Fry until you have achieved a deep brown color on the outside. Serve hot!
Makes 25-30 balls. Serves 4-6.