Wednesday, January 30, 2013



1 1/2 cup chick peas, presoaked
1 clove garlic
2 tablespoons tahini
2 tablespoons olive oil
1/2 lemon, juiced
1/4 cup parsley
1/4 cup flour
3-4 cups of vegetable oil (depending on the size of pot you use to fry)

Add all ingredients into a food processor.  Blend until mixed.

Use a falafel shaper to form small discs.  If you do not have a falafel shaper an ice cream scoop would do the trick.

Heat vegetable oil in a small pot on high heat.  Temperature of the oil should be at 350 degree Fahrenheit.  If it is too low the falafel will absorb too much oil and will taste greasy.  

Deep fry each of the falafel balls until golden brown.

Can be served with hummus as an appetizer or you can stuff into a pita with tabouli, hummus, diced tomatoes, lettuce, cabbage and hot sauce for a meal.



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