Some information about Falafel
400g can chickpeas, rinsed and drained.
garlic clove, chopped.
handful of flat-leaf parsley or curly parsley.
1 tsp ground cumin.
1 tsp ground coriander.
1/2 tsp harissa paste or chilli powder.
2 tbsp plain flour.
2 tbsp sunflower oil.
step 1: put all the cooked chickpeas, spices, herbs, all purpose flour or bread crumbs, salt and lemon juice in a bowl.
step 2: with a wooden spoon, mix all the ingredients mashing the chickpeas as you do so.
step 3: shape into small or medium sized balls or patties.
step 4: deep fry in medium hot oil like the way you would do for pakoras. before frying the falafels, do a test by adding a tiny ball of the mixture in hot oil. if this breaks while frying, then you need to add 1 to 2 tbsp more of the all purpose flour or bread crumbs. mix again and form the patties.
step 5: turn over to the other side whilst frying to ensure that the falafels are evenly fried.
step 6: drain falafel or kitchen tissues to remove excess oil. serve falafel hot with pita bread or serve as snack/starter with some sauce. even our very own mint coriander chutney goes well with it. i served falafel with parsley pesto.
Ps This is on how to make the falafel not the hole wrap because its hard to make a hole wrap and stuff
If you wont to see more arab food click this If you wont to see more arab food click this