Falafel (bean rissoles)

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6 servings
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Pulses

By Food24 November 03 2009
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Ingredients (13)

500.00 g chickpeas — dried
2.00 onion — grated
1.00 spring onions — bunch, finely chopped
2.00 garlic — large cloves, crushed
fresh parsley
60.00 ml fresh coriander — chopped
30.00 ml cumin — ground
5.00 ml coriander — ground
5.00 ml Baking powder
20.00 ml salt
5.00 ml cayenne pepper
125.00 ml flour — cake
oil — for deep frying
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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.



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