November 24, 2020
  • November 24, 2020

Quick falafels

By on August 8, 2020 0 70 Views

INGREDIENTS

  • 110g Dry Chickpeas/Garbanzo beans
  • ¼ Small Red Onion, roughly chopped
  • 1 tablespoon Fresh Parsley or Coriander
  • 1 Clove Garlic
  • ½ teaspoon Flour (omit for gluten free)
  • ½ teaspoon Salt
  • ½ teaspoon Cumin
  • ¼ teaspoon Ground Coriander
  • ¼ teaspoon Baking Soda
  • A pinch of Black Pepper (adjust for small children)
  • A pinch of Cayenne pepper (adjust for small children)
  • Vegetable Oil for frying
  • Serve With – Condiments, Salad or eat plain

PREPARATION

  • Soak the Dry Chickpeas/Garbanzo beans in 3 inches of water in a large bowl for 12-16 hours (water should cover the chickpeas).
  • Drain and rinse the chickpeas well, and place them in a food processor along with the chopped onion, garlic, parsley, flour, salt, cumin, ground coriander, black pepper, cayenne pepper and baking soda.
  • Blend the mixture to a rough paste. Push the mixture down occasionally to ensure that everything is blended properly.
  • Fill a small saucepan with 1-1/2 inches of vegetable oil. Heat the oil slowly over medium heat. Meanwhile form the falafel mixture into small balls (wet your hands).
  • Your falafel balls will be delicate when you first make them, but they will bind together when they are fried. Place them onto a spoon and carefully lower them into the hot oil to avail any splashing.
  • Place only 4-5 balls at a time and cook them for 4-5 minutes.
  • Once they have cooked, remove the balls with a spoon and place them on a paper towel to soak up the extra oil.
  • I love eating them by themselves as a snack and putting them in salads.
  • For variations try adding fresh mint leaves in the mixture.
By Zara Meraj
13 years, Hong Kong International School
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