Falafel

Mar. 14th, 2010 08:30 pm
lab: (Default)
[personal profile] lab posting in [community profile] batchlunch
This is another one of my classics - Falafel freeze really well and can be eaten cold, warm, in a sandwich, on a salad, etc.



200 grams chickpeas dried (!)*
1 medium yellow onion, finely chopped
1 slice of white bread
4 cloves of garlic
2 Tablespoons of fresh cilantro or parsley (parsley's just easier to obtain where I'm from)
1 Tablespoon ground cilantro
1 Tablespoon ground cumin
2 teaspoons salt (fine grained)
.5 teaspoons ground pepper (coarse)
50 grams Bulgur / subsititute with 3 Tablespoons flour
1 teaspoon baking powder


Soak chickpeas for at least 12 hours in covered bowl, rinse. Soak bread, rinse, squeeze out as much liquid as possible, throw bread and chickpeas into mixer & process them into a paste. Ad onion and all the spices, knead. Add Bulgur/flour and baking soda. Form walnut sized balls in your hands and (deep)fry in pan until golden-brown.

* Cooked chickpeas will not have the starch you need to form falafel.
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