Falafels

Featured in the Honolulu Star-Advertiser on September 5, 2018.

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Ingredients:

Falafels

  • 1 cup dried chickpeas
  • 1/2 large onion, roughly chopped (about 1 cup)
  • 2 tablespoons finely chopped fresh parsley
  • 2 tablespoons finely chopped fresh cilantro
  • 1 teaspoon salt
  • 1/2-1 teaspoon dried hot red pepper
  • 4 cloves of garlic
  • 1 teaspoon cumin
  • 1 teaspoon baking powder
  • 6-7 tablespoons flour
  • Soybean or vegetable oil for frying

Directions:

In a large bowl, add chickpeas and enough cold water to cover them by at least 2 inches. Let them soak overnight, and then drain. In the bowl of a food processor, add drained, uncooked chickpeas, onions, parsley, cilantro, salt, hot pepper, garlic, and cumin. Process until blended but not pureed.

Sprinkle in the baking powder and 4-5 tablespoons of the flour and pulse. You want to add enough flour so that the dough forms a small ball and no longer sticks to your hands. Put mixture into a bowl and refrigerate, covered, for several hours.

Form the chickpea mixture into balls about the size of walnuts.

Heat 3 inches of oil to 350°F in a deep pot or wok and fry 1 ball to test. If it falls apart, add a little flour to the mixture. Then fry about 6 balls at once for a few minutes on each side, or until golden brown. Drain on paper towels. Serves 6.

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