Felafel Balls
From midgelet 12 years ago
- 30 to make
- Serves 4-6
I love felafel and made some using dried uncooked chick peas. I have used canned chickpeas in the past but I find the dried chickpeas superior when making felafel. Prep time does not include the overnight soaking. Read more These are delicious and I loved these with hummus, chopped lettuce and tomatoes in pita bread or even in a wrap . See less
Ingredients
- 1/2 lb Dried chickpeas ( about a cup dry ) shopping list
- 1 lg garlic clove or more if desired shopping list
- 1 lg onion shopping list
- 1 ts cumin or to taste shopping list
- 1 ts Corriander ( cilantro ) or to taste shopping list
- 6 Sprigs fresh parsley or other fresh herbs( use leaves not stems ) shopping list
- salt and pepper to taste shopping list
- 1/2 ts baking powder shopping list
- Optional binders: enough flour- add a little at a time gradually to mixture shopping list
- or enough bulghur wheat which has been pre soaked in water and drained so as to thicken mixture when shaped into balls shopping list
- oil to deep fry shopping list
How to make it
- Cover dried peas with water and let soak overnight.
- Drain.
- Put in a food processor with the onion,garlic and spices, baking powder etc.
- Blend to a puree.
- Add some flour or bulghur wheat so mixture can easily stick togerther when shaped with wet hands and formed into balls the size of a
- walnut.
- Roll in some flour to coat and then deep fry in hot oil till ( 350-375 F ) golden.
- Drain on toweling paper
- Serve with a hummus or salsa dip in fresh pita bread and accompany with a fresh sliced tomato salad
- Note: do not use canned chickpeas with this recipe.
- Note: felafel also may be shaped into patties/burgers and pan fried instead.
People Who Like This Dish 3
- clbacon Birmingham, AL
- mandymoore Wiggins, Ms
- ttaaccoo Buffalo, NY
- midgelet Whereabouts, Unknown
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