Falafel (hamilton)
18 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Dried chickpeas |
| 1 | teaspoon | Baking soda |
| 1 | teaspoon | Salt |
| ½ | cup | Finely minced onion |
| 2 | tablespoons | Finely minced parsley |
| 1 | teaspoon | Ground cumin |
| 1 | teaspoon | Ground coriander |
| 2 | Garlic cloves, mashed | |
| Pepper to taste | ||
| 1 | tablespoon | Lemon juice |
| ⅛ | teaspoon | Cayenne |
| Oil for deep frying | ||
Directions
Soak chickpeas over night. Drain & put into a blender. Add baking soda & salt. Blend till you have a texture of fine breadcrumbs. Do not blend into a paste.
Empty into a bowl. Add onion, cumin, coriander, garlic, pepper, lemon juice & cayenne. Mix gently with a fork. Do not pat down.
Put 2" oil in a wok. Form the mixtue into 18 patties. Only shape them so that they just hold together. Put into hot oil & fry until they are redish brown on both sides. Drain on paper towels.
Serve hot with tahini sauce stuffed in pita.
"The Hamilton Spectator", August, 1993