Falafel
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!
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