Thursday, March 24, 2011


3 cups dried chickpeas
1 1/2 large onions, roughly chopped
6 T fresh parsley, finely chopped
6 T fresh cilantro, finely chopped
3 teaspoons salt
1 teaspoon dried hot red pepper flakes
4 cloves of garlic, chopped
2 teaspoons ground cumin
3 teaspoons baking powder
6 to 8 T all purpose flour

vegetable oil for frying

Preparing falafel:
Put the chickpeas in a large bowl and add enough cold water to cover them by at least 2 inches. Let soak overnight, and then drain.

Place the drained, uncooked chickpeas and the onions in the bowl of a food processor fitted with a steel blade. Add the parsley, cilantro, salt, hot pepper, garlic, and cumin. Process until blended but not pureed.

Sprinkle in the baking powder and 4 tablespoons of the flour, and pulse. You want to add enough bulgur or flour so that the dough forms a small ball and no longer sticks to your hands. Turn into a bowl and place in freezer, covered, for 1/2 hour.

Form the chickpea mixture into balls about the size of walnuts.

Heat 3 inches of oil to 375 degrees F in a deep pot or Dutch oven and fry 1 ball to test. If it falls apart, add a little flour. Then fry about 6 balls at once for a few minutes on each side, or until golden brown.

Serve with muhammara (red pepper walnut dip) and/or babaganouj, and flatbread.


Followers of The Cook In The Family::

  © Blogger template 'Isfahan' by 2008

Back to TOP