posted by Lisa UK 10-19-102 7:26 AM
This is probably the most well known of Lebanese dishes.
2 cups of chickpeas soaked in water for at least 4 hours
3 cups of water
4 1 small onion finely chopped
2 cloves of crushed garlic
2 tablespoons chopped fresh parsley
1 tablespoon chopped fresh coriander
2 teaspoons ground cumin
1 tablespoon of water
1/2 tablespoon baking powder
oil for deep frying
Soak chick peas in water for at least 4 hours. Drain and put chick peas in food processor. Using pulse action, process for 30 seconds or until they are finely ground.
Add onion, garlic, parsley, coriander, cumin water and baking powder and process for 10 seconds or until mixture is a rough paste. Leave mixture to stand for 30 minutes.
Make falafel mixture into balls approx 3cm in diameter. squeeze out excess liquid using your hands.
Heat oil in a deep heavy based pan. Gently lower the balls into moderately hot oil cook in batches of five, for about 3-4 minutes per batch. Remove when brown and drain on absorbent paper. Is best served in Lebanese bread with Hummus, Tabbouleh and BBQ sauce.
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