Falafel (lebanese)

Yield: 12 servings

Measure Ingredient
1 pounds Chick peas; (soaked for 24 h
1 medium Onion
1 medium Potato; peeled
4 \N Garlic cloves
1 teaspoon Ground coriander
1 teaspoon Cumin
2 teaspoons Salt
½ teaspoon Pepper
½ teaspoon Cayenne
1 tablespoon Flour
\N \N Vegetable oil for frying
2 teaspoons Baking soda

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.

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