Falafel

"Falafel is generally tucked inside a pita bread pocket but can be served as appetizers. Falafel is usually served with fresh vegetables, pickled vegetables and hot pepper sauce." Elinoar Moore

• 1 pound dry chickpeas
• 3 ounces coarsely chopped onions
• 3 ounces parsley, coarsely chopped
• 1 ounce jalapeno peppers
• 3 ounces cumin
• 1 tablespoon salt
• 2 tablespoons baking soda
• 1/2 cup water
• Oil for frying

METHOD

Rinse the dry chickpeas and soak with water for 12 hours.

Drain the chickpeas and grind them together with the onion, parsley and jalapeno peppers. This can be done using a meat grinder or food processor. Add the baking soda, salt, cumin and ground black pepper. Add water and mix until it forms a coarse paste. If needed add more water, a little a time.

In a medium saucepan, heat 2 inches of oil to 375° F. Shape the mixture into rounded patties and fry the patties in the hot oil until browned and crisp.

Serve hot with fresh tomatoes, cucumbers, red-hot pepper sauce and your favorite pickled vegetables.

Serves: 4

Recipe from www.inmamaskitchen.com

Contributor: Elinoar Moore

back tomiddle eastern cooking       back to "a middle eastern meal - mezze"

top of page