Cookbook:Falafel

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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.

• 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]
• 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

1. 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.
2. In a food processor or blender purée chickpeas. To the chickpeas add the other ingredients (except oil); process until well mixed.
3. Shape into balls, using about 1 tablespoon for each.
4. Heat oil in a medium skillet over medium-high heat. Add balls, and brown on all sides.
5. Serve with pita.

1. ↑ http://samfusionz-recipes.tripod.com/id127.html