Cookbook:Falafel

Falafel is a fritter popular in Mediterranean cuisine. It is typically fried, but may also be baked. It always consists of one or more types of beans; usually fava beans or chickpeas. In some regional varieties parsley is added too.

All other ingredients may vary, depending on flavor preferences or preparation technique.

Ingredients

 * 2 cups (480 g) chickpeas, drained
 * 4 cloves of garlic, peeled and sliced
 * 4 tablespoon parsley, chopped
 * 1 onion, cut into chunks
 * 1 teaspoon (0.25 g) ground coriander
 * 1 teaspoon (0.75 g) ground cumin
 * 1 teaspoon (0.46 g) cayenne pepper
 * 1 teaspoon baking powder
 * 6 tablespoon flour
 * ½ cup vegetable oil (sunflower or corn oil) for frying

Procedure

 * 1) The night before, place the chickpeas in a bowl and cover with water (they will expand, so cover with at least a couple of inches). Drain, rinse, and dry before using. This will be about 4 cups' worth, all of which gets used.
 * 2) In a food processor or blender purée chickpeas. To the chickpeas add the other ingredients (except oil); process until well mixed.
 * 3) Shape into balls, using about 1 tablespoon for each.
 * 4) Heat oil in a medium skillet over medium-high heat. Add balls, and brown on all sides.
 * 5) Serve with pita.