Falafel

  • 1 cup Split chickpeas/Channa Dal (soaked in 4 cups of water or one can)
  • 1 small white onion
  • 3 cloves garlic
  • 2 tbsp. chopped parsley
  • 1 tbsp. chopped cilantro
  • 1 to 2 tsp. cayenne
  • 1 tsp. cumin powder
  • 1 tsp. coriander powder
  • 1/2 tsp. Garam Masala or curry powder
  • 1 tbsp. #1 fine bulgur wheat
  • tiny pinch baking powder
  • salt (to taste)
  • Vegetable oil for deep frying
  1. Soak the chickpeas for 4 hours to overnight. Drain the chickpeas completely and pulse in a food processor several times, till you get a coarse mixture. Do not add any water while you are pulsing. Transfer the contents to a bowl, add salt and mix well.
  2. Make round balls, and if you have difficulty in making them, sprinkle very little water and try again or a little bit of crumbled whole wheat bread will do the trick.
  3. Heat oil in a pan and when the oil reaches 350, start frying until they turn golden brown; remove with a slotted spoon and drain on a paper towel. Keep the heat on medium low after the oil has reached the desired temperature. If the oil is too hot, the outside will turn brown quickly, while the inside is not cooked thoroughly. Do not used canned garbanzo beans as this recipe has to be made with soaked chickpeas.

Curry powder can be used in place of Garam Masala Add more or less of the herbs to suit your palette Cooking time (duration) – 30 Falafels can be served tucked in pita bread with hummus and a dash of tahini and fresh parsley.