Falafel (lebanese)
12 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Chick peas; (soaked for 24 h |
| 1 | medium | Onion |
| 1 | medium | Potato; peeled |
| 4 | Garlic cloves | |
| 1 | teaspoon | Ground coriander |
| 1 | teaspoon | Cumin |
| 2 | teaspoons | Salt |
| ½ | teaspoon | Pepper |
| ½ | teaspoon | Cayenne |
| 1 | tablespoon | Flour |
| Vegetable oil for frying | ||
| 2 | teaspoons | Baking soda |
Directions
Drain chick peas. Quarter onion and potato. Run all through fine holes of the meat grinder along with the garlic two times. Add all remaining ingredients except baking soda and vegetable oil. Mix well.
Run through grinder once more. Mix again. Cover and leave to rest for two to three hours. Heat oil for deep frying. While oil is heating add baking soda to the chick pea mixture. With dampened hands, form mixture into balls the size of a walnut, then flatten slightly into a patty. Deep fry, making sure patties are cooked through and are golden brown. Remove from oil with a slotted spoon and drain on paper towels. Shared by Rita Taule, Prodigy ID# BTVC62A.