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on FoodByNation · media by Agent Bond in SecondMem's studios

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Falafel

Falafel is a fritter popular in Mediterranean cuisine. It is typically fried, but may also be baked. It always consists of one or more types of beans; usually fava beans or chickpeas. In some regional varieties parsley is added too. All other ingredients may vary, depending on flavor preferences or preparation technique.

Suits: Vegetarian, Vegan, Pescatarian. Allergens named in the ingredients: Gluten. Flags come from what shops, restaurants and cooks list and from the ingredient names. Always check the label. This is not medical advice.

Ingredients

  • 2 cups (480 g) chickpeas, drained
  • 4 cloves of garlic, peeled and sliced
  • 4 tablespoon parsley, chopped
  • 1 onion, cut into chunks
  • 1 teaspoon (0.25 g) ground coriander
  • 1 teaspoon (0.75 g) ground cumin
  • 1 teaspoon (0.46 g) cayenne pepper
  • 1 teaspoon baking powder
  • 6 tablespoon flour
  • ½ cup vegetable oil (sunflower or corn oil) for frying

Method

  1. The night before, place the chickpeas in a bowl and cover with water (they will expand, so cover with at least a couple of inches). Drain, rinse, and dry before using. This will be about 4 cups' worth, all of which gets used.
  2. In a food processor or blender purée chickpeas. To the chickpeas add the other ingredients (except oil); process until well mixed.
  3. Shape into balls, using about 1 tablespoon for each.
  4. Heat oil in a medium skillet over medium-high heat. Add balls, and brown on all sides.
  5. Serve with pita.