Falafel

A traditional Middle Eastern dish that gets your taste buds salivating.
 
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Recipe from: 22 july 2010
Preparation time: 5 mins
Cooking time: 20 mins
 
 

Ingredients

 
  • 2
    cans chickpeas
  • 1/2
    onion peeled and chopped
  • 2
    cloves
    garlic
  • 2-3
    green chillies
  • 1
    tsp
    cumin seeds
  • 1
    tsp
    coriander seeds
  • Fresh coriander
  • 2
    Tbs
    flour
  • 2
    tsp
    baking powder
  • Falafel sides/fillings:
  • Pita bread
  • Hummus
  • Tzaiki
  • Pickled chillies
  • Roasted brinjal slices
  • Fried onion
  • Tomato salsa
  • Hot sauce
  • Peppers
  • Jalapenos
  • Tahini paste
Servings: Change Serving
 
 

Method

 
Wash and drain the chickpeas thoroughly.

Chop up the coriander.

With the food processor running blitz the onion, garlic and chillies until everything is finely chopped up.

Add the chickpeas and blitz coarsely (don't allow to the chickpeas to get too mushy a few whole bitz here and there are perfect).

Season well with the cumin and coriander, fresh salt and pepper.

Mix in the coriander.

Sift in the flour and baking powder.

Form into balls with your hands.

Fry in hot oil until crispy and golden.

Warm the pitas spread with hummus top with falafels and fillings of your choice.

Drizzle with tahini.

For more of Slices of Kiwi's recipes click here...
 

Read more on: shallow-fry
 

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Tip of the day

 
Carving meat
Always allow your roast to rest for 5 to 15 minutes before carving so that the juices can be reabsorbed and the meat presents an even surface when sliced. Use a short- or long-bladed knife, and a two-pronged carving fork with a guard. To prevent the meat from losing juice, steady it with the flat of the fork, rather than piercing.
 

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