Felafel 2
60 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2½ | cup | Washed chickpeas |
| 2 | teaspoons | Baking soda |
| 1 | teaspoon | Crushed coriander seeds |
| 1 | tablespoon | Chopped coriander leaves |
| 3 | Crushed garlic cloves | |
| ¼ | cup | Finely chopped parsley |
| 1 | teaspoon | Ground cumin |
| ½ | teaspoon | Cayenne pepper |
| 2 | teaspoons | Salt |
| ¼ | teaspoon | Black pepper |
| ¼ | cup | Flour |
| Oil for frying | ||
Directions
Soak chickpeas overnight in 10 cups hot water and baking soda. Drain.
Grind in a blender or food processor until fine.
Add spices and flour.If mixture is too dry, add a few drops of water.
Make small balls about 1¼ " (3 cm) in diameter.Place on waxed paper or a greased baking sheet.
Heat the oil and deep fry a few balls at a time for 2-3 minutes until golden brown.Drain on a paper towel. Keep balls warm.
Makes 60-70 felafel balls.
To serve:Stuff 6 balls in a fresh pita bread together with humus, tehina, fresh vegetable salad and hot pepper sauce.Eat warm.