I first tried tried falafel when I became a vegetarian many years ago and then later, when as a student, I couldn't afford to buy and eat meat anyway. It is a delicious, protein packed 'finger dipping' food served as a main course, popped into a pita half, or served as an appetizer at parties. In my home...this is a nice weekend supper we enjoy often...adding chicken skewers or marinated lamb kabobs.INGREDIENTS:
- 2 cups chick peas soaked in water for 24 hours or 1 19oz can of chick peas
- 1/2 spanish onion chopped into fine pieces
- 1 tbsp finely chopped parsley (fresh if possible)
- 1 tsp lemon juice
- 1 tbsp finely chopped coriander (fresh and optional)
- 2 cloves garlic, peeled and crushed
- 1 tsp ground cumin
- salt
- 1/4 cup flour
- oil for frying
Drain the chick peas and place in a food processor. Add the onions, parsley, lemon juice and coriander, garlic, cumin and salt to taste. Add the flour and process until well blended. Add more flour if needed to make a binding pliable 'paste'.
Roll into small balls about 1 inch in diameter and flatten into patties. Let them 'rest' for about 15 minutes and then deep fry them in batches in hot oil turning them over once they are a dark brown. Drain them on paper towels and serve with humus and/or tzatziki (recipe under dips).
Wow Trish another interesting recipe..can I make this without garlic and onions?? (smirk:)
ReplyDeleteHmmmm.....well....the essence of the recipe may be removed then. I shall have to find a recipe for you which is still mid-eastern but without the garlic/onions...I wonder...is that possible?
ReplyDeletebettyr.......you should just take the bite and try it with the onions and garlic, you maybe pleasantly surprised...the are really tasty, but you know me, i'll eat anything...smirk=}
ReplyDeletetrish i am glad you posted this. it is something i will add to my weekend menu next week....the kids have so many tournaments that this will be a good send along snack.
These look fabulous Trish!
ReplyDeleteThanks for this, I am seeking to add more vegeterian dishes into my diet. Ideally I would like to do the raw vegan thing for health reasons, but baby steps.... ;-)
ReplyDeleteActually, I make this very recipe but bake them instead and they're still delicious. Just brush them with olive oil on both sides and place them on a sprayed cookie sheet (I put them on parchment paper). Bake at 400 deg. For 20 min.,flip over and bake 10 more min. I put the naan, or pita, bread the last 5 min. Of baking. Great with chopped tomatoes,red onion,lettuce,feta cheese and ranch dressing.
ReplyDelete