LOCATION: Recipes >> Middle Eastern >> Falafel 17
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Falafel 17
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Lebanese Falafel
Yield: 12 servings
1 lb chick peas; (soaked for 24 hours)
1 medium onion
1 medium potato; peeled
4 cloves garlic
1 tsp ground coriander
1 tsp cumin
2 tsp salt
1/2 tsp pepper
1/2 tsp cayenne
1 Tbsp flour
vegetable oil for frying
2 tsp baking soda
Drain chick peas. Quarter onion and potato. Run all through fine
holes of the meat grinder along with the garlic two times. Add all
remaining ingredients except baking soda and vegetable oil. Mix
well. Run through grinder once more. Mix again. Cover and leave
to rest for two to three hours. Heat oil for deep frying. While
oil is heating add baking soda to the chick pea mixture. With
dampened hands, form mixture into balls the size of a walnut, then
flatten slightly into a patty. Deep fry, making sure patties are
cooked through and are golden brown. Remove from oil with a slotted
spoon and drain on paper towels.
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