Falafel

Falafel is a classic Middle Eastern form of sandwich. Pita bread is a pocket bread known for its ability to hold good foods.

• 500 ml (2 cups) dried chick peas ( not canned)
• 1 medium onion quartered
• 2-3 cloves garlic
• 2-3 slices stale bread
• 50 ml (1/4 cup) parsley
• 1/3 head sweet red pepper
• 10 ml (2 teaspoons) salt
• 3 ml (3/4 teaspoon) black pepper
• 10 ml (2 teaspoons) cumin
• 10 ml (2 teaspoons) oregano
• 10 ml (2 teaspoons) ground coriander
• 5 ml (1 teaspoon) red hot pepper flakes
• 20 ml (4 teaspoons) flour
• 10 ml (2 teaspoons) baking powder
• 50 ml (1/4 cup) water
• 5 ml (1 teaspoons) baking powder
• 125 ml (1/2 cup) water
• vegetable oil for deep frying

METHOD

Pick out foreign matter from between chick peas. Place in a large bowl, cover generously with water and soak overnight.

Drain chick peas. Add onion, garlic, bread, parsley, and red sweet pepper. Run through the fine blade of a meat grinder. (You may process in food processor until mealy.) Add spices, flour, 10 ml (2 teaspoons) baking powder and water. Mix well.

In a small dish mix remaining baking powder and water. Use it to moisten the palm of your hands and form balls of the chick peas mixture the size of walnuts, then flatten a bit.

Deep fry in oil at medium high heat until golden brown. Serve piping hot, stuffed in pita bread.

Serves: 6

Recipe from www.inmamaskitchen.com

Contributor: Elinoar Moore

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