Falafel (Homemade)

Directions

1. Drain chickpeas and rinse with cold water.

2. Combine in the bowl of your food processor the chickpeas, spring onions, garlic, parsley, mint, coriander, baking powder, salt and cornmeal. Process until finely chopped and the mixture is sticky and holds together. Refrigerate, uncovered, for at least 2 hours.

3. Next, moisten hands, then press 2 T. of mixture in the palm of your hand and form into a patty. Pour oil into a heavy frying pan to about 1/4" deep and heat slowly until a cube of bread dropped into the oil browns in 15 seconds.

4. Test fry one falafel to make sure it holds together. Falafel should be firm but not too hard. If necessary, soften the mixture by stirring in small amounts of water, one tablespoon at a time.

5. Once you've test fried one falafel, form all the patties and fry in batches for 3-4 minutes, or until well browned.

6. Drain on paper towels and serve hot or cold with hummus, salad, or stuffed into pita bread and topped with tabouli.

Ingredients

• 1 10-oz. can of chickpeas
• 4 spring onions, chopped
• 2 cloves garlic, crushed
• 1/2 c. chopped fresh parsley
• 1/4 c. chopped fresh mint
• 1/2 c. chopped fresh coriander
• 1/4 t. cayenne pepper
• 2 t. ground cummin
• 2 t. ground coriander
• 1/2 t. baking powder
• 1 t. salt
• 1 heaped T. cornmeal, blended to a smooth, runny paste with small amount of water
• good quality oil for frying

Parsed from recipe text (no separate ingredient records).