Felafel 2
Ingredients| 2 1/2 cup washed chickpeas 2 tsp baking soda 1 tsp crushed coriander seeds 1 tbsp chopped coriander leaves 3 crushed garlic cloves 1/4 cup finely chopped parsley 1 tsp ground cumin 1/2 tsp cayenne pepper 2 tsp salt 1/4 tsp black pepper 1/4 cup flour 1 oil for frying |
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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 1 1/4 " (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.
Servings:
60
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