FALAFEL (Middle Eastern, Vegan)







 



 


Ingredients  ( 20-22 falafels )




1 cup dried chickpeas (do not use canned chickpeas)     1 medium onion


1/3 cup chopped fresh Italian parsley     3 cloves of garlic     1 tbsp flour or chickpea flour     


1 tsp cumin     1 tsp ground coriander     1 tsp cayenne pepper    

 

½ tsp ground cardamom     ¼ tsp baking soda     1 tsp salt     1 tsp black pepper     


Vegetable oil for frying     Optional: ½ tsp ground turmeric

 




Instructions


1.  Soak the dried chickpeas overnight for at least 12 hours in plenty of water. Rinse and drain. Do not use canned chickpeas.


2.  Chop the onion and garlic roughly.


3.  Chop the parsley finely.


4.  Pour the chickpeas into the food processor.


5.  Add all the ingredients except for the oil.


6.  Pulse until you get a rough, course and thick paste. You may prefer to remove the large chickpea pieces (if any) instead of over-processing.


7.  Transfer to a bowl or container. Stir with a fork. Cover and refrigerate for a couple of hours.


8.  Heat the vegetable oil in a skillet. There should be enough oil in the pan to cover more than half of the falafel balls. The oil should be very hot but not smoking.


9.  Meanwhile, form the mixture into walnut-sized balls. You will not be able to do this by rolling the paste between your palms because of the consistency. Taking a walnut-sized amount (about 2 tbsp) into your palm and squeezing it gently to form a ball will work. If it does not, add a little more flour.  The balls will look loose but will hold once frying starts.


10.  Fry 2-3 minutes per side until golden brown. Depending on the size of your pan you may want to fry the falalel in 2 or three batches.


11.  Drain on paper towels and serve on a serving plate.

 

 

 

 

  

 

 


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