Falafel (Hamilton)
Falafel (Hamilton), a snacks recipe with simple ingredients and a clear step-by-step method. Home cooking from the Soumac recipe library.
Falafel (Hamilton)
Ingredients
- 1 c Dried chickpeas
- 1 ts Baking soda
- 1 ts Salt
- 1/2 c Finely minced onion
- 2 tb Finely minced parsley
- 1 ts Ground cumin
- 1 ts Ground coriander
- 2 Garlic cloves, mashed
- Pepper to taste 1 tb Lemon juice
- 1/8 ts Cayenne
Method
- Oil for deep frying Soak chickpeas over night.
- Drain & put into a blender.
- Add baking soda & salt.
- Blend till you have a texture of fine breadcrumbs.
- Do not blend into a paste.
- Empty into a bowl.
- Add onion, cumin, coriander, garlic, pepper, lemon juice & cayenne.
- Mix gently with a fork.
- Do not pat down.
- Put 2″ oil in a wok.
- Form the mixtue into 18 patties.
- Only shape them so that they just hold together.
- Put into hot oil & fry until they are redish brown on both sides.
- Drain on paper towels.
- Serve hot with tahini sauce stuffed in pita. “The Hamilton Spectator”, August, 1993.
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- Athenian Pizza
- Banana and Bacon Sandwich
- Banana and Nut Sandwich
- Bollos (Using Cooked Peas)
- Bran Bites, Unbaked