Falafel: Difference between revisions
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[[File:Falafel.jpg| | [[File:Falafel.jpg|300px|thumb|right| Or you can try this]] | ||
== Ingredients == | == Ingredients == | ||
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== Preparation == | == Preparation == | ||
# Soak chickpeas in water for overnight. | |||
# Boil chickpeas for 30 minutes. Drain the water. | |||
# Mash chickpeas and mix with all the other ingredients. | |||
# Make falafel balls. Flatten and cover in flour (extra) well. | |||
# Deep-fry. Make sure that they don't fall apart. | |||
# Serve in pita-bread with cabbage, tomatoes, yogurt, tahini sauce, and fruit and vegetable sauce. | |||
Latest revision as of 09:04, 10 June 2012
- It's really hard to make. When I tried deep-frying 3 falafel balls, 1 of them mysteriously disappeared. The oil got really black after a while, indicating the missing ball has disintegrated into bits and pieces.
So, let's just go to Rami's.
Ingredients[edit]
- 1 cup chickpeas
- 2 cloves garlic
- 1 onion
- parsley
- cilantro
- 1/4 tsp coriander
- 1/4 tsp cumin
- salt and pepper
- 2 tsp flour
Preparation[edit]
- Soak chickpeas in water for overnight.
- Boil chickpeas for 30 minutes. Drain the water.
- Mash chickpeas and mix with all the other ingredients.
- Make falafel balls. Flatten and cover in flour (extra) well.
- Deep-fry. Make sure that they don't fall apart.
- Serve in pita-bread with cabbage, tomatoes, yogurt, tahini sauce, and fruit and vegetable sauce.
