MIDDLE EASTERN FALAFEL - CHICK PEA, GARABANZO OR CECE DEEP FRIED BALLS.
A favorite throughout the Middle East. Actually it is the National dish of Israel.
Falafel, about the size of a Ping Pong ball is eaten like a finger food snack, filled into a pita sandwich, filled with a salad and yogurt and even cooked in a soup. The Middle East, despite their animosity between each others countries, tribes, and religions are in a sense connected to each other at the hip with "Falafel".
RECIPE PRINTED FROM: THEGUTSYGOURMET.NET©
INGREDIENTS: Serves 1-2
2 cups dried chickpeas (about ⅓ pound)
4 scallions (white and green parts), cleaned and minced
1 tablespoon minced garlic
¼ cup minced fresh parsley
1 tablespoon fresh mint, coarsely chopped
1 teaspoon minced hot green chili (like jalapeno)
1 teaspoon salt
1 ½ tsp ground cumin
1 tsp ground coriander
1 ½ teaspoons baking powder
3 tablespoons warm water
Light olive oil for deep-frying
1. Place dried chickpeas in a bowl and cover with cold water. Soak for at least 12 hours and up to 15
2. When ready to cook, drain the chickpeas and place them in a food processor. Add scallions, garlic,
parsley, mint, chili, salt, cumin, and coriander. Mix baking with the 3 tablespoons warm water
and add mixture to food processor. Process until smooth.
3. Transfer mixture into a small bowl, cover, and refrigerate for 30 minutes. Pour the oil to a depth of
2 inches in a heavy saucepan or wok. Heat to 375ºF. When the falafel mixture is chilled, roll into
16 Ping-Pong-ball-sized balls.
4. Slip a few at a time into the hot oil, making sure they don't stick to the bottom. Cook, turning, for
about 6 minutes, or until the balls are a dark, even brown on all sides. Remove with slotted spoon
and drain on paper towels.
5. Serve either in sandwiches or as a falafel first course.
6. Serve with a dolyp of yogurt sauce.
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