Falafel is a fritter popular in Mediterranean cuisine. It is typically fried, but may also be baked. It always consists of one or more types of beans; usually fava beans or chickpeas. In some regional varieties parsley is added too.
All other ingredients may vary, depending on flavor preferences or preparation technique.
Ingredients
- 2 cups (480 g) chickpeas, drained
- 4 cloves of garlic, peeled and sliced
- 4 tablespoon parsley, chopped
- 1 onion, cut into chunks
- 1 teaspoon (0.25 g) ground coriander
- 1 teaspoon (0.75 g) ground cumin
- 1 teaspoon (0.46 g) cayenne pepper
- 1 teaspoon baking powder
- 6 tablespoon flour
- ½ cup vegetable oil (sunflower or corn oil) for frying
Procedure
- The night before, place the chickpeas in a bowl and cover with water (they will expand, so cover with at least a couple of inches). Drain, rinse, and dry before using. This will be about 4 cups’ worth, all of which gets used.
- In a food processor or blender purée chickpeas. To the chickpeas add the other ingredients (except oil); process until well mixed.
- Shape into balls, using about 1 tablespoon for each.
- Heat oil in a medium skillet over medium-high heat. Add balls, and brown on all sides.
- Serve with pita.