Falafel (bean rissoles)

Recipe from: 8/1/1996 12:00:00 AM
Ingredients 13
Servings 6
Time

Ingredients

  • 500
    g
    dried chick peas (raw)
  • 2
    onions, finely chopped or grated
  • 1
    bunch spring onions, finely chopped
  • 2
    large cloves garlic, crushed
  • bunch parsley, finely chopped
  • 60
    ml
    chopped fresh coriander
  • 30
    ml
    ground cumin
  • 5
    ml
    ground coriander
  • 5
    ml
    baking powder
  • 20
    ml
    salt
  • 5
    ml
    cayenne pepper
  • 125
    ml
    cake flour
  • oil for deep-frying
 

Method

 
1. Rinse the chickpeas and soak in cold water for 24 hours. (Place bowl in the fridge if the weather is hot.) Drain and purée them by pounding or use a food processor. Add remaining ingredients except oil and continue blending until smooth. The mixture should hold together. Leave to rest for at least 30 minutes. 2. Shape into balls (using ± 10 ml each) and leave to rest for a further 10 minutes. 3. Fry them in deep hot oil until they are golden brown. Serve hot in pockets of pita accompanied by cacik (grated cucumber with a cream cheese and yoghurt dressing, similar to the Greek tzatziki). Makes ± 50. Serves 6.
 

Read more on: pulses  |  deep-fry
 

You might also Like

NEXT ON FOOD24X

Frozen Tiramisu

2017-12-13 10:48
 
 

24.com publishes all comments posted on articles provided that they adhere to our Comments Policy. Should you wish to report a comment for editorial review, please do so by clicking the 'Report Comment' button to the right of each comment.

Comment on this story
0 comments
Comments have been closed for this article.
 
 
 
 
 
 
There are new stories on the homepage. Click here to see them.