Wednesday, November 12, 2014



400 g mixed beans
400 g dried chickpeas
2 cloves of garlic crushed
1 onion chopped
2 tbsp. fresh parsley chopped
2 tsp. ground cumin
1 tbsp. coriander chopped
½ teaspoon yeast
Vegetable oil for frying


Soak the chickpeas and beans in water for10 hours
Drain it and then using a food processor mix it for 30 seconds until finely chopped.
Add garlic, onion, parsley, cumin, coriander, baking powder and 1 tablespoon of water.
Season with salt and pepper
Mix again for 10 seconds until the mixture forms a coarse paste
Cover and put in the fridge for 30 minutes.
Take several tablespoons of dough and shape into balls by hand.
Remove the excess liquid by pressing
In a skillet pour vegetable oil until third of its height and heat over high heat
Gently dip the dough in the oil
Fry the falafels 3 to 4 minutes.

Drain thoroughly

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