Yield: 60 Servings
Measure | Ingredient |
---|---|
2½ cup | Washed chickpeas |
2 teaspoons | Baking soda |
1 teaspoon | Crushed coriander seeds |
1 tablespoon | Chopped coriander leaves |
3 \N | 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 |
\N \N | Oil for frying |
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.