Tuesday, January 10, 2012


Falafel is from somewhere in the middle east.  Many countries claim it for their own.  Who ever invented it, we appreciate and enjoy it.  It is extremely easy to make and ready in 15 minutes.   The key is getting the consistency right to make sure it does not fall apart during frying.  It has to be a thick "dough".   I use a food processor all ingredients except the flour.  I add flour by hand and knead like a dough and continue to add flour until it is thick enough to roll into patties.

1 can chickpeas (540 gr.), drained
1 medium onion, finely chopped
1 tablespoon minced garlic
2 tablespoons fresh parsley, finely chopped
1 teaspoon ground coriander
3/4 teaspoon cumin
1/2 teaspoon salt
6-8 tablespoons flour

For frying: Cooking oil

In pita bread with humus, chopped lettuce, tomato and pickles.  You can also make a sauce with yogurt, garlic and chopped cucumbers.
  • Drain the chickpeas and rinse with cold water. 
  • Put all (except flour) into a food processor and mix together
  • Take out of the processor into a big mixing bowl. 
  • Start with 4 tablespoons flour and kneed like a dough.  Continue to add flour 1 tablespoon at a time to get a solid "dough"
  • Make "patties" or "balls"
  • Fry in a little bit of oil until both sides are light brown (Approx. 5 minutes)
  • Serve with pita bread, humus, lettuce, tomato and pickles along with a sauce made of yogurt, garlic and cucumbers.

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