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Falafel

Street food of the Middle East, make a double batch
5 from 1 vote
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Prep Time 1 day 1 hour 30 minutes
Cook Time 10 minutes
Course Appetizer, Main Course, Side Dish
Cuisine Middle Eastern
Servings 6

Equipment

  • Food processor
  • Deep pan for frying
  • Cutting board
  • portion scoop (3 tablespoons)

Ingredients
  

  • 2 cups Chickpeas (dried, soak overnight, and drain)
  • ½ cup Onion (diced)
  • 2 cloves Garlic
  • ½ cup Flat leaf parsley (finely chopped)
  • 2 tablespoons Cilantro leaves (finely chopped)
  • ⅛ teaspoon Hot red chili
  • 1 teaspoon Coriander
  • ½ teaspoon Baking powder
  • 2-3 cups Olive oil for frying

Instructions
 

  • In a food processor, add beans, onion, and garlic, process to form a paste.
  • Add the bean mixture into a bowl, add remaining ingredients, mix well.
  • Place on a board and knead for 3 minutes, then let rest for 30 minutes.
  • Using a portion scoop, scoop mixture into small balls, flatten by hand to a thick patty then rest for 30 minutes.
  • Deep fry 6-8 at a time, until they are toasty brown on the outside, turn to brown them evenly.
  • Drain on paper towels, serve. Enjoy!

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