Falafel

What is Falafel?

• Deep-fried spicy chickpea croquettes • Served in pocket bread (pita) with – Cucumber, pepper & tomato salad – Sesame-lemon sauce • Cuisine of Israel, Palestine, Lebanon

Falafel Ingredients

Serves 6 • 4 cups cooked chickpeas • 3 medium cloves crushed garlic • 2 beaten eggs • 3 tbls. sesame paste • 3 tbls. flour • ½ cup finely minced scallions • ½ cup finely minced celery • Flour for coating • ½ tsp. turmeric • ¼ tsp. cayenne • Dash black pepper • 1½ tsp. salt • ½ tsp. ground cumin

Prepare the Batter

• Mash chickpeas • Combine with all ingredients and spices • Cover and chill 1 hour • Chilling makes the batter easy to roll

Cook and Serve

• Roll batter (with floured hands) into 1-inch diameter balls • Coat balls with flour • Deep fry golden brown • Serve hot in pocket bread with – Cucumber, pepper & tomato salad – Sesame-lemon sauce

Prepare Chickpeas

• Use 4 cups canned chickpeas

OR

1. Soak (4 hours or overnight) 2 cups raw chickpeas in 8 cups of water 2. Boil, then simmer until soft (3 hours) 3. Drain