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Falafel 3 Comments

Aug 6, 2008

Falafel to our family is like mac and cheese to most people. My mum would make us falafel about every couple of weeks. We would beg her to make it for us because it was so tasty. We loved eating it. An added bonus to us kids was that we didn’t have to sit at the dinner table, since it was wrapped in pita bread, we could go outside to play and eat it.

The condiments mum included in each wrap were tahini sauce, slices of tomato, lettuce and this pink pickle that I can’t remember. (I have left my mum a message so she can tell me what it is.) Stay tuned for the international update. It’s pickled turnips!

Falafel (Image 2)
Falafel (Image 3)

Ingredients

2.2 pounds chickpeas
3 medium yellow onions
1 head of garlic
1 teaspoon salt
½ teaspoon pepper
½ bunch fresh cilantro or 2 tablespoons ground coriander
2 teaspoons seven spices
¼ cup chopped parsley
¼ teaspoon bicarbonate soda
Vegetable oil for frying

Yields

24

Prep Time

24 hours overnight + 1 hour

Cook Time

15 minutes

Directions

Wash chickpeas and leave soaking overnight in water

Next day—drain chickpeas very well

In a mixer add chickpeas, 3 onions, head of garlic, salt, pepper, coriander, seven spices and parsley and blend really well

Mix ¼ teaspoon bicarbonate soda into falafel mixture

Store in fridge for 1 hour

Using a spoon create a round falafel patty

Heat oil very well and fry until golden brown

You can freeze the falafel mixture and use. Just leave the bicarbonate soda out. Add the soda to the mixture once it’s thawed.

Filed Under

Main Course, Vegetables and Middle Eastern Recipes

Spices Used

Coriander

Other Ingredients Used

Chickpeas

3 Comments

You mean turnips? pickeled turnips.

—Antoine, 4 months ago

yes pickled turnips. Ursula

—ursula, 4 months ago

I made this, it was the first time my falafel did not break during frying. Thanks for the recipe.

—Delilah, 2 months ago

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