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Falafel recipe

Contributed by Toine Van Teeffelen on 18.02.2006:

Falafel

1 pound chick peas

3 cloves of garlick

coriander

2 teaspoons baking powder

salt

fresh chopped cilantro

fresh parsley

oil for frying

Soak the chick peas for 24 hours and drain them. Grind the chick peas, garlic, and parsley. Add the remaining ingredients and herbs with the chickpeas and work to a smooth paste. Leave it for half an hour. Shape a spoonful of the mixture into small balls. Heat the oil and deep fry small balls until golden brown. Put them on paper towels to drain.

There are several ways to serve them. You may put them inside a pita bread or with some salad, a squeeze of lemon and tomato sauce, or on a plate as a mezze dish.

A special spoon is served for this purpose. It comes in different sizes.

Variation: Falaffel with onion

Divide the dough into small balls. Stuff each with fried onion and sumac. Close the edges tightly to make an egg shape. Fry it in deep oil.

From: “Sahteen: Discover the Palestinian Culture by Eating”, published by the Freres School, Bethlehem, part of the Culture and Palestine series issued by the Arab Educational Institute-Open Windows, Bethlehem, 1999. To order the book, send a mail to aei@p-ol.com

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