Falafel / Felafel Recipe

From Dorothy McNett's Recipe Book.

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Falafel / Felafel

From Dorothy McNett's recipes at www.dorothymcnett.com. An appetizer or side dish popular in Israel and other Middle Eastern cuisines. Many times served with flat bread as a sandwich, and known as "street food."

2 cups cooked chickpeas
4 cloves garlic
1 medium onion or large shallot
1/4 cup chopped broad leaf parsley
2 teaspoons cumin
1 teaspoon coriander
1/2 teaspoon fine sea slat
1/4 teaspoon freshly ground pepper
1/4 teaspoon cayenne pepper
1 1/2 - 2 tablespoons all purpose unbleached flour
vegetable oil for frying

Cook chickpeas according to package directions, or use canned and drained chickpeas. In processor with steel chopping blade in place and motor running, whirl the garlic to mince very finely. Now add the chickpeas, onion, and parsley and process to make a coarsely chopped mixture. Add the cumin, coriander, salt, pepper and cayenne and whirl just to blend in. Using your well floured hands, shape the dough into small lemon sized pieces, using more flour as needed to have them hold their shape. Heat a deep frying pan or stir fry pan with enough oil to make a depth of about 2 inches. Heat to 375 - 380 degrees. Using a slotted spoon or a strainer, carefully drop some of the balls in and cook about 1 minute, turn and continue to cook to brown them nicely. Remove to a paper towel lined baking sheet and repeat until all are done. Serve as an appetizer or a side dish.

Recipe created 2016-07-18.

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