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Iraqi Falafel

Submitted By: Hanan Brailowski - Canada

International

Falafel, mixed beans salad, yogurt & cucamber dip, Grilled eggplants

TIMING

• PREP TIME : [0] Min
• COOK TIME : [0] Min
• READY IN : [0] Min

SERVES : [ 0 ] People

INGREDIENTS

• 2 cups of dries chickpeas, soaked in water for 12 hours
• Crumbs from 2 slices of white bread
• 5 cloves of garlic
• 2 teaspoon baking powder
• 1/3 cup chopped parsley
• 1/2 cup chopped coriander
• 1/2 small onion
• 1 spoon of sesame seeds
• 1 teaspoon cumin spice
• 1 teaspoon paprika
• Salt, pepper
• Oil for deep frying

PREPARATION

1. Wash the soaked chickpeas and put them in a food processor with the garlic, onion and spices. Grind until you get a rough moist texture. Add a little water if needed.
2. Move the mixture into a large bowl, add the rest of the ingredients and put aside, covered, for 30-60 minutes.
3. Warm the oil — it should be hot, not boiling. Add the baking soda to the mixture and knead a little.
4. Wet your hands and shape little balls. Fry until you get a deep brown shade. Serve hot!

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Reviewed on 19-8-2011 by Carrie

Why do I bother calling up poelpe when I can just read this!

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