Falafel is a popular Middle Eastern vegetarian dish. Falafel is traditionally served in pita pocket bread, with tahini sauce, hummus and fresh vegetable salad.
Falafel is a popular Middle Eastern vegetarian dish. Falafel is traditionally served in pita pocket bread, with tahini sauce, hummus and fresh vegetable salad.
Wash 500 grams (18 oz) of chickpeas. Pour into a bowl and cover by 5 cm of cold water. Soak the chickpeas (garbanzo beans) overnight. After 8-12 hours, drain and rinse the chickpeas well.
Pass the chickpeas through a meat grinder. Pass half a bunch of parsley, a small onion of about 100 grams (3.5 oz) and one garlic clove.
Add 1.5 teaspoons of salt, 1.5 teaspoons of ground cumin, 1 teaspoon of ground coriander, 0.5 teaspoon of baking powder, a teaspoon of baking soda, and 25 grams (1 oz) of bread crumbs. Mix everything well.
Fill a deep, thick bottomed pan with about 1 liter of vegetable oil. Heat the oil to about 170 – 180°C (340°F).
While the oil heats, make the falafel balls. Use a special falafel scoop if you have it, or form walnut sized balls using your hands.
Fry in batches until golden brown. The outside should be brown and crispy, while the inside should be fluffy and green. Remove from the hot oil, and place on paper towel lined plates to soak the extra oil. Serve hot!
Falafel is usually served inside pita bread, with fresh chopped vegetable salad, tahini sauce and hummus.
By Daniella
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