Falafel

Crisp chickpea fritters, green inside with herbs.

Ingredients

• 2 cups Chickpeas
• 1 Onion
• 5 cloves Garlic
• 1 cup Parsley
• 1 cup Coriander
• 2 tsp Cumin
• 2 tsp Coriander seeds
• 1 tsp Baking soda
• 3 tbsp Flour
• 4 cups Frying oil
• 2 tsp Salt

Method

1. Soak the chickpeas — Soak dried chickpeas for 24 hours — never use tinned, they turn to mush and fall apart in the oil.
2. Grind — Drain thoroughly and grind with the onion, garlic and herbs to a coarse, damp crumb.
3. Season — Mix in the spices, salt, flour and baking soda.
4. Rest — Chill for 1 hour so the mixture holds together.
5. Shape — Form small balls or patties with wet hands.
6. Fry — Fry at 180°C for 4 minutes until deep brown and crisp.
7. Falafel is ready — Drain and serve in pita with salad and tahini.

More Israel recipes

• Sabich
• Shakshuka