Falafel

We had our first taste of Falafel at the Abdul Syukur Imbiss in Old Jerusalem.  The taste was awesome!  Since then, our younger son has been pestering me to make them for him.  Falafel is a mixture of chickpeas, parsley, cilantro, onion, garlic & herbs.  Use a meat grinder to grind the chickpeas, otherwise a food processor will also do the job.  Usually sold at imbiss stands stuffed in Pita Bread along with Cabbage Salad and tahini sauce.

Ingredients (serves 4-6):
2 cups (500 g) dried chickpeas, to be soaked in water and left overnight
a handful cilantro, leaves to be plucked
a handful parsley, leaves to be plucked
1 medium-sized onion, to be roughly chopped
5 pips garlic

2 tsp paprika powder (sweet)
3 tsp cumin powder
2 - 3 tsp salt or to taste
1/2 tsp baking soda (bicarbonate of soda or Natron)

vegetable oil for deep frying

Method:
In a large bowl, soak dried chickpeas in water and leave overnight.  Drain and rinse chickpeas.

By using a meat grinder, grind chickpeas a little at a time.  Then, grind the onion, garlic, cilantro and parsley.

Transfer mixture to a bowl and add paprika powder, cumin powder, salt and baking soda.  Knead mixture well.  If mixture is too dry, add 1 or 2 tbsp water (note:  I didn't add any water at all).  Cover with cling wrap and leave in fridge for half an hour.

By using a falafel portioner or ice cream portioner, scoop portions and arrange them on a small tray as shown.

In a wok, heat vegetable oil until hot.  Fry Falafel in small batches i.e. 4 or 5 at a time. Fry on both sides until golden brown and crispy.  Transfer to sieve over a bowl to drain.

Serve on their own or in a pita bread along with cabbage salad and tahini sauce or humus.

Bon Appetit!