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Prep Time: 1 Minutes Cook Time: 0 Minutes |
Ready In: 1 Minutes Servings: 4 |
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Try serving with my Cucumber Raita (recipe 296922). I think would be yummy served with some lettuce and raita in a split pita. From a book called Mediterranean . Prep time doesn't include soaking time. Ingredients:
3/4 cup dried garbanzo beans |
1 large onion, coarsely chopped |
2 garlic cloves, chopped |
4 tablespoons fresh parsley, chopped |
1 teaspoon cumin seed, crushed |
1 teaspoon coriander seed, crushed |
1/2 teaspoon baking powder |
salt |
pepper |
oil (for frying) |
Directions:
1. Place the chickpeas in a bowl and cover with cold water. Soak overnight.
2. Drain the chickpeas and cover with new water in a pan. Rapidly boil for 10 minutes. Reduce heat and simmer 1 hour or until soft. Drain.
3. Place the chickpeas in a food processor with the onion, garlic, parsley, cumin, coriander and baking powder. Add salt and pepper to taste. Process until a firm paste.
4. Shape into walnut-size balls and flatten slightly. In deep pan, heat 2 oil until a little mixture sizzles on the surface when added. Fry the falafel in batches until golden. Drain on paper towels and keep hot. Serve warm.
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