Falafel (Levant)
Serves 4
Ingredients
Method
250 g. Dried Chickpeas
1 Onion, Chopped
2 Garlic, Minced
2 tbsp. Fresh Parsley, Finely Chopped
1 tsp. Coriander
1 tsp. Cumin
½ tsp. Salt
½ tsp. Baking Soda
60 ml. Water
500 ml. Vegetable Oil, for Frying
Soak the chickpeas overnight, then drain and rinse.
In a food processor, combine chickpeas, onion, garlic, parsley, coriander, cumin, and salt. Process until blended but not pureed.
Sprinkle in the baking soda and add the water, then pulse to mix.
Shape the mixture into small balls or patties.
Heat the oil in a deep pot and fry the falafel balls/patties until golden brown on both sides.