Falafel (Middle East)

World-Bites (10) / Falafel

The popularity of this vegetarian fritter throughout Turkey, the Middle East and North Africa is not in doubt. Crisp to the point of crunch on the outside, tender and well- spiced within, the irresistible falafel are a rich source of protein. Falafel is very easy to make and with a little effort it would come out great. Falafel is served in a toasted bread, with some salads and spicy sauces. In Israel, as well as most of the Arab countries, they eat the falafel inside a pita bread, with vegetable salad and pickles.

The Ingredients:

2 cups of dried chickpeas, soaked in water for 12 hours
Crumbs from 2 slices of white bread
5 cloves of garlic
2 teaspoon baking soda
1/3 cup chopped parsley
1/2 cup chopped coriander
1/2 small onion
1 spoon of sesame seeds
1 teaspoon cumin spice
1 teaspoon paprika
Salt, pepper.
Oil for deep frying

Wash the soaked chickpeas and put them in a food processor with the garlic, onion and spices. Grind until you get a rough moist texture. Add a little water if needed.
Move the mixture into a large bowl, add the rest of the ingredients and put aside, covered, for 30-60 minutes. Add the baking soda to the mixture and knead a little. Wet your hands and shape little balls (smaller then apricots).
Warm the oil – it should be hot, not boiling. Fry until you get a deep brown shade. Serve hot!