Falafel is one of those go-to drunk foods. Or, basically, the perfect St. Paddy’s afternoon snack! These little guys are full of protein- and fiber-rich chickpeas, parsley, garlic, and cilantro. Green Falafel - Mediterranean Chickpea Fritters Adapted from The Book of New Israeli Food by Janna Gur Makes approximately 30 small Ingredients: 1 cup dry chickpeas, soaked in water overnight 1 large onion, peeled and cut into small chunks 1 cup roughly chopped parsley 1 cup roughly chopped cilantro 6 garlic cloves 1-1 1/2 teaspoons salt or to taste 1/2 teaspoon coriander seeds 3/4 teaspoon cumin 1 jalapeno, roughly chopped or a sprinkle of red pepper flakes 1/2 teaspoon black pepper 1/2 teaspoon baking powder 1/2 tablespoon baking soda 2 tablespoons flour Canola or any mild vegetable oil for frying 1 tablespoon flour Heat up oil on medium heat in a deep pan. Rinse and drain chickpeas, add all the ingredients except the oil and last tablespoon of flour in a large bowl and grind through a meat grinder. Mix lightly with a rubber spatula and then add the last tablespoon of flour to the mixture. Gently roll falafel by hand, place on slotted large spoon and gently lower into oil. Falafel should quickly rise to the surface. You might need to reduce the heat if the falafel fritters get dark too quickly and do not cook inside. Cook for a few minutes and drain on a paper towel. Serve in a pita with Israeli salad, cabbage slaw, tahini, harissa and pickles or just as cocktail bites with a tahini sauce. [recipe via foodwanderings]
Posted on: Sat, 15 Mar 2014 16:29:10 +0000
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