Falafel RecipeOrigin: Middle East Period: Traditional |
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This is the traditional falafel that's a staple both of Arabic and Jewish cuisine. Ingredients
500g dried chickpeas 
Falafel Preparation:Method:Soak the chickpeas for a full 24 hours in warm water. The following day drain and dry the chickpeas then pound to a powder/paste in a pestle and mortar. Add the spices and pound these into the mixture as well. Peel the onion, grate it finely, transfer to a kitchen towel and squeeze out the moisture. Add to the broad bean paste and mix in well. Chop the remaining ingredients finely and add these to the mixture as well. Tip onto a floured surface and knead the falafel mixture for a few minutes. Tar off balls of the mixture and form falafels from this that should be about 5cm in diameter and 1 cm deep. Allow the falafels you've just made to rest for 15 minutes then heat vegetable oil in a frying pan and fry the falafels in hot oil until they become crisp and brown on both sides. Serve immediately either with hummus or a Middle Eastern or Greek salad. |
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