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frying Middle Eastern
Falafel

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Comments: 2
 

Recipe

These chickpea fritters can be enjoyed tucked into pita bread.

Yield: Makes 12 falafels
Prep time: 25 Mins, Plus Overnight Soaking And 30 Mins To Set Aside<Br />
Cooking time: 15 Mins<Br />

Ingredients

  • 1 heaping cup dried chickpeas, soaked overnight in cold water
  • 2 tbsp finely chopped parsley
  • 2 tbsp fresh lemon juice
  • 1 tbsp tahini
  • 1 garlic clove, minced
  • 1 tsp ground cumin
  • 1 tsp ground turmeric
  • 1 tsp ground coriander
  • 1 tsp salt
  • ½ tsp cayenne pepper
  • Vegetable oil, for deep-frying

Directions

1. Drain the soaked chickpeas. Process the chickpeas with the other ingredients until finely chopped but not purèed.

2. Transfer to a bowl. Let stand for at least 30 minutes (or up to 8 hours), covered in the refrigerator.

3. Pour enough oil into a large saucepan to come 2in (5cm) up the sides and heat over high heat to 350°F (170°C).

4. Moisten your hands with water and shape the mixture into 12 slightly flat balls. In batches, deep-fry in the oil about 3 minutes, or until golden. Transfer to paper towels to drain. Serve hot.


© 2008 Dorling Kindersley
 

Nutritional Information

Nutrients per serving (% daily value)

Nutritional information is based on 12 servings and 2 cups added oil for frying.

153kcal (8%)
25mg (2%)
3mg (5%)
5mcg RAE (0%)
165mg
21mg
3g
2g
3g
11g
0mg (0%)
200mg (8%)
1g (4%)
11g (17%)
1mg (7%)
 

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  • bonnie_bee

    12.30.12 Flag comment

    I used canned chickpeas for this recipe, and they worked out great. Just like the reviewer before me though they fell apart when I tried to fry them, and I just ended up browning both sides in a non-stick pan. The spices are a bit strong, I would add maybe half as much cayenne pepper and salt as the recipe calls for and add a few more cloves of garlic - the garlic was totally covered up by the spices. I plan to use this recipe again with a few tweaks to the spices, and maybe try baking them instead of frying.

  • bflamank

    04.03.11 Flag comment

    Great idea but it didn't turn out for me. My suggestions:
    -They fell apart in the oil when I was frying them.
    -I left the dried chick peas out to soak for about 15 hours and they still weren't quite soft.
    -I think the canned variety of chick peas would be a better choice.
    -Needed to add about three more tbsp. to the recipe so it would bind enough to fry.

 

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