iPatch Chest o' Cookery

Recipe name Falafel

Meal Dinner

Main ingredient Chickpeas

Number of servings 4

Origin indian

Season anytime

Cooking type Vegetarian

Time required 45m

Difficulty ***

Suggested wines

Ingredients Part 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).

Directions Soak 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.

Notes We 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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Recipe name	Falafel

Meal	Dinner
Main ingredient	Chickpeas
Number of servings	4
Origin	indian
Season	anytime
Cooking type	Vegetarian
Time required	45m
Difficulty	***
Suggested wines
Ingredients	Part 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).
Directions	Soak 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.
Notes	We 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.