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Not a great success: Falafel

October 7, 2010

I’ll try it again sometime, but this recipe wasn’t exactly a success in the traditional sense. I did learn that I need to add more flour to get the balls to hold together!

Regardless of the ugly mush they turned into, they tasted delicious served on a tortilla with some feta cheese, sliced calamata olives, hummus, plain yogurt and cucumber slices. One time, I even served them mixed in with my latest batch of meatballs, and that was exceptionally delicious.

Falafel

  • 1 15 oz. can chickpeas, drained
  • 1 medium onion, finely chopped
  • 1 tablespoon minced garlic
  • 2 tablespoons fresh parsley, finely chopped
  • 1 teaspoon coriander
  • ¾ teaspoon cumin
  • ½ teaspoon salt
  • 2 tablespoons flour
  • oil for frying (canola or vegetable)

Combine chickpeas, garlic, onion, coriander, cumin, salt and pepper (to taste) in medium bowl. Add flour and combine well.

Mash chickpeas, making sure 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 (2-5 minutes).

Serve falafel by itself, or with hot pita bread with veggies, hummus, or tahini sauce.

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