|Recipe from: chichoskitchen|
Image Credit: Cherine
“I cannot say enough about falafel; those gloriously seasoned fried balls are a staple of Middle-Eastern food. Falafel is thought to be originated from Egypt, where the dish is widely known as ta'amiya in the Cairo dialect.” Cherine
(Makes 14 falafel)
400 g (14 oz) chickpeas, soaked overnight
3 tbsp roughly chopped fresh parsley
3 tbsp roughly chopped fresh coriander
3 garlic cloves, peeled and crushed
1 large onion, chopped
½ tsp ground coriander
½ tsp ground allspice
½ tsp ground cumin
½ tsp cayenne pepper
½ tsp ground black pepper
1½ tsp salt
3 tsp plain flour
½ tsp baking powder
Vegetable oil (for deep frying)
Tahini sauce (Tarator):
1 lemon, juiced
85 ml (5½ tbsp) water
125 ml (8½ tbsp) tahini (sesame paste)
1-2 cloves garlic, crushed
Soak beans in water for 24 hours, and then drain well.
In a food processor, mix chickpeas, onion, garlic, spices, herbs and rind until a fine paste
Stir through flour, baking powder, and salt.
Refrigerate until chilled (15 minutes), and then roll the mixture into walnut-sized balls.
Preheat oil in a deep-fryer or large deep-sided saucepan.
Deep-fry falafel in batches, turning occasionally until golden and cooked through (3-5
minutes), remove with a slotted spoon, drain on absorbent paper and keep warm.
Serve with a tahini sauce, pickled chillies, parsley, mint, tomatoes and flat-bread.
For the tahini sauce, alternately add lemon juice and water to the tahini until it has a creamy, yogurt-like consistency.
Add the garlic, and season with salt to taste.
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