iPatch Chest o' Cookery

Recipe nameFalafel
Main ingredientChickpeas
Number of servings4
Cooking typeVegetarian
Time required45m
Difficulty ***
Suggested wines
IngredientsPart 1 ingredients
1 Cup Dry Chick peas (or 1 540ml tin cooked chick peas)
1 Cup Onion
2 Tbsp Parsley (or more if fresh, be generous)
2 Tbsp Cilantro (or more if fresh, be generous)
1 tsp salt
1/2 to 1 tsp pepper (i.e. cayenne, or substitute some kind of hot sauce)
4 cloves Garlic
1 tsp cumin

Part 2 ingredients
1 tsp baking powder
4-6 Tbsp flour

Quite a bit of oil to Fry in - Soybean or Vegetable. (Have used canola oil with success).
DirectionsSoak chick peas for 4+ hours, rinse, and boil in salted water until just tender. Drain well.

If using tinned chick peas, skip the boiling and simply drain well.

Take all of the part 1 ingredients and blend them down. A food processor is good for this, as the goal is to have the food processed.

Take the part two ingredients (the flour and baking powder) and add it in. At this point the goal is to get it to a cookie-dough like consistency, so it isn't sticking to your hands any more. You will want to be able to form it into small balls or patties.

The oil should be at 350-375 degrees F. You can use a candy thermometer to check.

It should take about a minute or two to cook each ball. They should be golden brown on the outside.
NotesWe used a high-sided saucepan with canola oil, and formed the mix into more of a patty-like shape so that it was flatter and was more easily covered in the oil.

We also used a slotted spoon with holes in it to place the raw batter into the pan and then to pull them out again as the oil is very hot.

Test with one ball first - if it falls apart in the oil you probably need to add more flour.

When you are pulling out the falafel, put them on a plate with paper towel on it to soak up extra oil.

Serve in a pita or a bowl, with tomato and cucumber. You can make a yoghurt or tahini sauce to go with it.

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