Falafel
22 ingredients
12 steps
Ingredients
- 1-1/2 cup chickpeas, cooked and drained
- 1 onion, chopped
- 1/4 cup parsley, chopped
- 3 cloves garlic, crushed
- 1 tbsp. chickpea stock
- 1/2 tsp. baking soda
- 1 tsp. coriander
- 1 tsp. cumin
- Salt and pepper
- 1 tbsp. all-purpose flour, plus additional flour for coating patties
- Oil for frying
- Pitas, tops cut off
- Tomato and onion salad
- 1 dash harissa(optional)
- 1/2 lb. red chilies, stemmed, seeded and chopped
- 6 cloves garlic, peeled
- 1 tsp. caraway seeds
- 1 tsp. salt
- 1-1/2 tsp. pepper
- 1-1/2 tsp. cumin
- 1 tsp. coriander
- Olive oil
Directions
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1Place cooked chickpeas in a blender.
-
2Add onion, parsley, garlic, stock, baking soda, spices, salt and pepper.
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3Process until smooth.
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4Place in a glass bowl and refrigerate until firm, approximately 20 to 30 minutes.
-
5Shape into 12 patties.
-
6Dust lightly with flour and fry in hot oil, turning frequently until browned and crisp.
-
7Drain on paper towels.
-
8Put a patty in a pita pocket; top with salad and a little harissa if desired.
-
9Harissa: Place peppers and garlic in a processor and process until coarsely ground.
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10Add remaining ingredients except the olive oil and process until smooth.
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11To store, place in a small jar, top with a thin layer of olive oil and refrigerate until ready to use.
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12Makes 1 cup.
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