Falafel
Prep Time
30 mins
Cook Time
30 mins
Soaking Time
1 d
Total Time
1 hr
A great fried treat. Excellent in pita with all the fixings or at side dish or snack all on its own.
Course:
Main Dish, Side Dish, Snack
Cuisine:
Israeli, Kosher, Middle Eastern
Servings: 24 Balls
Ingredients
- 16 oz Dried Chickpeas (1 Bag) Do not substitute canned
- 1 Cup Chopped Scallion You can use the white and green parts for this recipe
- 1 Cup Fresh Parsley Stems removed
- 1 Cup Fresh Cilantro Stems removed
- 1/4 Cup All Purpose Flour
- 2 Tablespoons Cumin
- 4 Cloves Garlic
- 1 Teaspoon Cayenne Pepper Optional
- Salt and Pepper to Taste
- Vegetable Oil For Frying
Special Equipment
- Food Processor Fitted With "S" Blade
- A Large Heavy Pan to Fry In Cast iron skillet if you have it
Instructions
-
Pour the chickpeas in a large bowl and cover with water. Allow to soak overnight.
-
Add all the ingredients, except the frying oil to the food processor. Process until a thick paste is formed. Do not over-process or it will get too thin.
-
Roll the mixture into balls roughly 1 inch in diameter.
-
Put your frying pan or cast iron skillet over medium heat and add enough oil to come 3/4 of inch the way up. Make sure the heat is not too high, otherwise the outside of the falafel will burn before the inside is cooked.
-
Fry on each side until dark brown.