Falafel

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Falafel

 

 

1 cup dried chickpeas

1 small red onion, chopped

1 to 2 cloves garlic

1/4 cup flat-leaf parsley leaves

1/4 cup coriander (cilantro) leaves

1 teaspoon ground coriander

3/4 teaspoon ground cumin

1/2 teaspoon GF baking powder

salt and cayenne pepper to taste

 

vegetable oil for deep-frying

 

 

1. Soak chickpeas in cold water at least 8 hours, or overnight; drain.

 

2. Blend, process or pound chickpeas with remaining ingredients except

oil until very smooth. Transfer to a bowl and refrigerate, covered for

30 minutes.

 

3. Shape level tablespoons of mixture into walnut sized patties,

squeezing together tightly in your fingers; rest 15 minutes on an oven

tray before deep-frying. If mixture does not hold together it is

because the ingredients have not been processed enough. Remedy by

adding 2 to 3 tablespoons GF flour to the mixture, or by processing again.

 

4. Heat oil in large saucepan, wok or deep-fat fryer to 180 to 190 C

(350 to 375 F). Deep-fry falafel in batches until golden brown and

cooked through.

 

5. Serve in warmed GF pitta breads or wraps, with tahini and tabouleh.

 

 

Makes 24.