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Falafel

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<p><a href="http://en.wikipedia.org/wiki/Falafel#mediaviewer/File:Falafel_balls.jpg">http://en.wikipedia.org/wiki/Falafel#mediaviewer/File:Falafel_balls.jpg</a></p>
Falafel is a reviving combination of chickpeas, tahini and lemon sauce. My husband fell so much in love with this Falafel that he ate it at a single go. Your husband will pretty much like it too!
Ingredients
  Cooked chick peas 960 Milliliter (4 Cups)
  Garlic 3 Clove (15 gm), minced
  Scallions 120 Milliliter, minced (1/2 Cup)
  Tahini 45 Milliliter (3 Tablespoon)
  Eggs/3/4 cup soy milk 2 , beaten
  Flour 45 Milliliter (3 Tablespoon)
  Cumin 1⁄2 Teaspoon (3 Milliliter)
  Turmeric 1⁄2 Teaspoon (3 Milliliter)
  Cayenne 1⁄4 Teaspoon (1 Milliliter)
  Salt 1 1⁄2 Teaspoon (8 Milliliter)
  Black pepper 1 Dash
  Oil 2 Tablespoon (For Frying)
  Tahini 240 Milliliter (1 Cup)
  Lemon juice 30 Milliliter (2 Tablespoon)
  Honey 2 Teaspoon (10 Milliliter)
  Warm water 355 Milliliter (1 1/2 Cup)
  Parsley 30 Milliliter (2 Tablespoon)
  Garlic 2 Clove (10 gm), minced
  Powdered 1 Teaspoon (5 Milliliter)
  Cumin 2 Teaspoon (10 Milliliter)
  Black pepper 1 Teaspoon (5 Milliliter)
  Paprika 1 Teaspoon (5 Milliliter)
  Coriander 1 Teaspoon (5 Milliliter)
  Salt 1⁄2 Teaspoon (3 Milliliter)
  Olive oil 15 Milliliter (1 Tablespoon)
  Yogurt 355 Milliliter (1 1/2 Cups, For Creamier Sauce)
  Eggs/3/4 cup (180 milliliter) soy milk 2 , beaten
  Oil 1 1⁄2 Tablespoon (For Frying)
Directions

Mash chick-peas in a food processor or heavy-duty blender.
Stir in the remaining ingredients except oil and chill.
When batter is cold, with well-floured hands, roll mixture into 1-inch balls.
Lightly flour and flatten into patties for frying.
In a heavy skillet, heat about 1 inch of oil.
When hot, deep-fry falafel until light brown, turning once.
Drain on a paper bag.

Recipe Summary

Method: 
Fried

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