LOCATION: Recipes >> Beans >> Falafel
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Falafel
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1 cup chick peas
2 to 3 garlic cloves, minced
1 medium onions, chopped
2 tablespoons chopped parsley
1 teaspoon powdered coriander or more
1 teaspoon powdered cumin or more
1/2 teaspoon turmeric
1/2 teaspoon baking powder
1/4 teaspoon cayenne pepper
salt
pepper
Soak chickpeas overnight with a pinch baking soda. Put it all,
but baking powder in a blender or food processor and run the machine
until it becomes a paste. You may need to scrape the sides of the
bowl now and then. Transfer to a bowl and stir in baking powder.
Check seasonings to your taste. Beat with a wooden spoon. If the
batter is too thin add a little flour. Make little balls. Flatten
them a little. Deep fry in plenty of hot oil, a few at a time.
NOTES : Add more or less spices according to taste. Batter may be
kept in the fridge up to 24 hours.
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