The all star "Falafel"... Fried chick/Spilt pea ball filled with herbs served in a pita or by its self with tahini sauce , vegetarians little pocket of love. I have took the liberty of making the fantastic falafel my own its pops full of flavor with like crispy bit...best of all its cheap to make.
- 1/2 cup dried chickpeas
- 1/2 cup split peas
- 1 red onion (large, roughly chopped)
- 1 teaspoon coriander seeds
- 2 tablespoons finely chopped fresh parsley
- 1 teaspoon black pepper
- 5 cloves garlic
- 2 teaspoons curry powder
- 1 teaspoon cumin
- 8 tablespoons self-rising flour
- 1 teaspoon peppers (crushed, optional)
- vegetable oil (for frying)
- 1. Put the chickpeas/spilt peas in a large bowl and add enough cold water to cover them by at least 2 inches. Let soak overnight, then drain. Or use canned peas, drained.
- Place the drained, uncooked peas, food processor fitted with a steel blade. Process until blended like bread crumbs put aside in a large bowl.
- Place Onion, parsley, cilantro, and Garlic in the food processor fitted with a steel blade. Process until blended like bread crumbs. Squeeze out water in a towel add to peas and mix well
- Mix together 6 tablespoons of the flour, baking powder, cumin, curry, crushed pepper, salt and pepper add to peas. You want to add enough flour so that the dough forms a small ball and no longer sticks to your hands. Turn into a bowl and refrigerate, covered, for 2 hours.
- Form the mixture into balls about the size of walnuts, or use a cookie scoop.
- Heat 4 cups of oil to 350 degrees in a deep pot and fry 1 ball to test. If it falls apart, add a little flour. Then fry about 6 balls at once for a few minutes on each side, or until golden brown. Drain on paper towels and enjoy.
PER SERVING *
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* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.