Chickpea Croquettes (Falafel)
Falafel are spicy chickpea croquettes. The original Egyptian variety
contained dried white broad beans and were called ta'amia. In Israel,
chickpeas were substituted for the broad beans. Falafel are delicious
served stuffed inside split Middle Eastern Round Bread (Pita) dressed with
Tahini Sauce or Hummus and accompanied by green salad.
CHICKPEA SOAKING TIME: overnight
PREPARATION TIME: 10 minutes
MIXTURE RESTING TIME: 1/2 hour
COOKING TIME: 20 minutes
YIELD: 14 to 16 falafel
11/4 cups (310 ml) chickpeas, soaked
overnight and drained
1/2 teaspoon (2 ml) yellow asafoetida powder
3/4 cup (185 ml) finely chopped parsley
1 teaspoon (5 ml) ground coriander
1 teaspoon (5 ml) ground cumin
1/4 teaspoon (1 ml) cayenne pepper
11/2 teaspoons (7 ml) salt
1/4 teaspoon (1 ml) freshly ground black pepper
1/2 teaspoon (2 ml) baking powder
oil for deep-frying
1. Place the chickpeas in a food processor and mince finely. Scrape the
minced chickpeas into a bowl. Fold in the herbs, spices, salt, and baking
powder. Mix well, knead, and leave for 30 minutes.
2. Form the mixture into 14 to 16 falafel
balls. If they're too sticky, roll the falafel in a little flour. Repeat
until all the mixture is rolled.
3. Fill a heavy pan or wok with ghee or oil
to a depth of 6.5 - 7.5 cm (21/2 - 3 inches). Heat until moderately hot
180°C/355°F. Deep-fry 6 to 8 falafels at a time, turning when required,
for 5 or 6 minutes, or until they're evenly golden brown.
4. Remove and drain on paper towels. Cook
all the falafel. Serve hot, as recommended above.