Falafel a ball or patty made from ground chickpeas and/or fava beans. Falafel is usually served in a pita, which acts as a pocket, or wrapped in a flatbread known as lafa. The falafel balls are topped with salads, pickled vegetables, hot sauce, and drizzled with tahini-based sauces. Falafel balls may also be eaten alone as a snack or served as part of a meze.Generally accepted to have first been made in Egypt, falafel has become a dish eaten throughout the Middle East. Falafel is also often considered a national dish of Israel. The Copts of Egypt claim to have first made the dish as a replacement for meat during Lent. The hearty fritters are now found around the world as a replacement for meat and as a form of street food.
Ingredients:
* 1 cup dried chickpeas or 16 oz. can of chickpeas or garbanzo beans.
* 1 large onion, chopped
* 2 cloves of garlic, chopped
* 3 tablespoons of fresh parsley, chopped
* 1 teaspoon coriander
* 1 teaspoon cumin
* 2 tablespoons flour
* Salt
Preparation:
Place dried chickpeas in a bowl, covering with cold water. Allow to soak overnight. Omit this step if using canned beans.
Drain chickpeas, and place in pan with fresh water, and bring to a boil.
Allow to boil for 5 minutes, then let simmer on low for about an hour.
Drain and allow to cool for 15 minutes.
Combine chickpeas, garlic, onion, coriander, cumin, salt and pepper (to taste) in medium bowl. Add flour.
Mash chickpeas, ensuring to mix ingredients together. You can also combine ingredients in a food processor. You want the result to be a thick paste.
Form the mixture into small balls, about the size of a ping pong ball. Slightly flatten.
Fry in 2 inches of oil at 350 degrees until golden brown (5-7 minutes).
Serve hot.
Serving Suggestion
Falafel can be served as an appetizer with hummus and tahini, or as a main course. Stuff pita bread with falafel, lettuce, tomatoes, tahini, salt and pepper. As an alternative, falafel can be formed into patties and served like a burger.
Serves 4.
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