FALAFEL (LEBANESE)

Serves N/A

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Directions

Drain chick peas. Quarter onion and potato. Run all

through fine holes of the meat grinder along with the

garlic two times. Add all remaining ingredients except

baking soda and vegetable oil. Mix well. Run through

grinder once more. Mix again. Cover and leave to rest

for two to three hours. Heat oil for deep frying.

While oil is heating add baking soda to the chick pea

mixture. With dampened hands, form mixture into balls

the size of a walnut, then flatten slightly into a

patty. Deep fry, making sure patties are cooked

through and are golden brown. Remove from oil with a

slotted spoon and drain on paper towels.

Ingredients

  • 1 lb Chick peas -- (soaked for 24 h
  • 1 md Onion
  • 1 md Potato -- peeled
  • 4 Garlic cloves
  • 1 t Ground coriander
  • 1 t Cumin
  • 2 ts Salt
  • 1/2 ts Pepper
  • 1/2 ts Cayenne
  • 1 tb Flour
  • Vegetable oil for frying
  • 2 ts Baking soda

Parsed from recipe text (no separate ingredient records).