Falafel
From sm8085 13 years ago
- 15-20mins to make
- Serves makes 60
I've taken this recipe from "A taste of Arabia" by Yasmin Al-Modhwahi. She says that you can replace chickpeas with fava beans to make its Egyptian version, which is called Tamiya.
Ingredients
- 500 g chickpeas shopping list
- 2 dl parsley- finely chopped shopping list
- 2 dl cilantro-finely chopped shopping list
- 1 dl dill finely chopped shopping list
- 10 garlic cloves shopping list
- 2 onions shopping list
- 4 tbsp. sesame seeds shopping list
- salt to taste shopping list
- 1 tsp. sodium bicarbonate shopping list
- 1 tbsp. cumin powder shopping list
- 2 tsp. chili powder shopping list
- cooking oil shopping list
- chopped herbs for garnishing shopping list
How to make it
- Soak chickpeas for 24 hours and discard water.
- When chopping the herbs do so using a knife. If chopped in a food pro-cesser the juice of the herbs will be extracted.This will make the dough fall apartwhen frying the falafel.
- Quarter the onions and put them in a food processer with chickpeas and garlic.
- Blend until a smooth paste.
- Mix all the ingredients and leave the dough to rest for 4 hours.
- Form the dough into 60 balls, the size of a walnut. Deep fry the falafels in sizzling oil to a brown color.
- Remove onto absorbent paper.Garnish with chopped herbs.
- Serve warm or cold with tahini.
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