Falafels are probably one of the best known vegetarian recipes in the world and no wonder people have caught on just how amazing they taste. This recipe is a bit different from my usual one because it has a kick to it. I like to serve these as is with some tahini dressing to dip into as an appetizer. Also, when you make falafels never use canned chickpeas. They will be too wet and make a disaster so you must stick the the bagged kind.
1/2 cup clean chopped parsley
1 cup dried chickpeas, soaked for 24 hours in 4 cups of water and 1/2 teaspoon baking soda that has been dissolved and drained
1 white onion, minced
1/2 cup chopped cilantro leaves
2 garlic cloves, crushed
1 small green chili, chopped
1 teaspoon salt
1 teaspoon black pepper
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
1 teaspoon baking soda
1 egg, beaten
sunflower oil for frying
1. Ina food processor add parsley, chickpeas, onion, cilantro, garlic, chili, salt, pepper, cumin, coriander, baking soda and egg. Mix into a pace then place covered in refrigerator for at least two hours.
2. Form the mixture into patties by hand or with a mold. In a saucepan add about 2-3 inches of oil on medium heat. Do not allow the oil to get hotter than 375F.
3. Fry the patties, turning over once until they are golden. Place on a paper towel to drain oil.
Yields: 2 dozen
adapted from The Arabian Nights Cookbook
Did you know? A common theory suggests falafel was invented some 1000 years ago by the Egyptian Copts, who brought it with them to the rest of the middle-east.