Felafel 2

60 Servings

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

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.

Related recipes