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Prep Time: 480 Minutes Cook Time: 25 Minutes |
Ready In: 505 Minutes Servings: 16 |
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You can serve falafel as a appetizer with tahinah for dipping or as a sandwich in pita bread with lettuce and tomatoes with tahinah and hot sauce Ingredients:
1/2 lb dried garbanzo beans (chick peas) |
1/4 cup cracked wheat (bulgher) |
1 small onion |
1 tablespoon parsley flakes |
4 cloves garlic |
2 tablespoons lemon juice |
1 teaspoon ground cumin |
1/2 teaspoon coriander |
1/2 teaspoon pepper |
1/2 teaspoon chili powder |
1 teaspoon paprika |
1 dash cayenne pepper |
2 tablespoons breadcrumbs (or as needed) |
oil (for frying) |
Directions:
1. Soak garbanzos overnight in 2 liters of water.
2. Next morning, drain.
3. Place in a large pot, cover and water, add 1 Tbs salt and bring to a boil.
4. Reduce heat, cover and simmer 1 1/2 hours.
5. Drain and allow to cool Soak the cracked wheat in hot water for 20 minutes.
6. Drain and set aside.
7. Put in food processor as follows: Place garbanzos in container and process until finely chopped.
8. Transfer to a large mixing bowl.
9. Peel the onion, cut into chunks and place in container along with parsley and garlic.
10. Process until finely chopped.
11. Add onion mixture and cracked wheat to garbanzos in mixing bowl.
12. Stir in lemon juice and spices, mixing well.
13. Add bread crumbs until mixture is firm enough to hold a shape.
14. Shape mixture into 1 balls.
15. Fry in deep hot oil until light brown and crisp.
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