Falafel
Notes
Ingredients
1 kilo of dry chickpeas
2 med potatoes
10cm Leek the white part
4 gloves Garlic
1 large Onions
Half cup chopped Green Coriander
1 tbsp Falafel spices
½ tsp Crushed black pepper
½ tsp Ground white pepper
Salt to taste
1 tsp Ground coriander
1 tsp Ground cumin
Sesame optional
1 tbsp Baking soda
Directions
- Soak dry chickpeas in water overnight.
- In a meat grinder, combine all ingredients. Pulse until mixture is course and mealy – not over blend.
- Add the baking soda and mix it well.
- Form mixture into falafel balls about 2” in diameter, squeezing to compact. Transfer to chill in the refrigerator while oil heats.
- In a pot, heat 1” vegetable oil until a drop of water added to the oil sizzles and pops.
- Fry falafels on med heat until golden, then transfer to a paper towel-lined plate and season immediately with salt and serve hot.