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Prep Time: 60 Minutes Cook Time: 40 Minutes |
Ready In: 100 Minutes Servings: 6 |
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My favourite road side snack. It has a crispy exterior while the inside is soft and succulent. Ingredients:
450 g dried garbanzo beans |
3 garlic cloves |
1/2 teaspoon baking soda |
2 teaspoons coriander powder |
1 teaspoon black pepper (ground) |
2 teaspoons cumin powder |
1 onion, chopped |
4 spring onions, chopped |
2 tablespoons cilantro |
salt |
vegetable oil (for frying) |
red chili powder, to garnish (optional) |
1 bunch parsley, chopped (use cilantro if you dont have parsley on hand) |
Directions:
1. Soak the chickpeas overight in plenty of water.
2. Drain well.
3. Grind in a food processor.
4. Add onion and parsley.
5. Grind for a few seconds more.
6. Add the rest of the ingredients.
7. Mix well.
8. Keep this mixture in a refrigerator for 30 minutes.
9. With wet hands, shape a dessertspoonful of the mixture into a patty 4 cm round.
10. Heat oil in a wok.
11. Deep fry the falafels until golden brown.
12. Drain on kitchen paper.
13. Sprinkle red chilli powder lightly and serve or serve without it.
14. Serving Tip: Falafels can be had plain or served in sandwiches with a spread of sesame paste on bread slices followed by tomato slices and pickled (in vinegar) pieces of cucumber, beetroot and whole green chillies.
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