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Falafel

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Categories: Kids' Favorites, Snacks
Type: Lunch

These chickpea fritters can be enjoyed tucked into pita bread

Prep Time: prep 25 mins, plus overnight soaking and 30 mins to set aside

Cooking Time: cook 15 mins

Serves: makes 12 falafels

Ingredients:

  • 1 heaping cup dried chickpeas, soaked overnight in cold water
  • 2 tbsp finely chopped parsley
  • 2 tbsp fresh lemon juice
  • 1 tbsp tahini
  • 1 garlic clove, minced
  • 1 tsp ground cumin
  • 1 tsp ground turmeric
  • 1 tsp ground coriander
  • 1 tsp salt
  • 1 / 2 tsp cayenne pepper
  • vegetable oil, for deep-frying
Falafel photo

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Directions:

  1. Drain the soaked chickpeas. Process the chickpeas with the other ingredients until finely chopped but not puréed.
  2. Transfer to a bowl. Let stand for at least 30 minutes (or up to 8 hours), covered in the refrigerator.
  3. Pour enough oil into a large saucepan to come 2in (5cm) up the sides and heat over high heat to 350°F (170°C).
  4. Moisten your hands with water and shape the mixture into 12 slightly flat balls. In batches, deep-fry in the oil about 3 minutes, or until golden. Transfer to paper towels to drain. Serve hot.
Tips:
  • prep 25 mins, plus overnight soaking and 30 mins to set aside; cook 15 mins

excerpted from:

Excerpted from The Illustrated Kitchen Bible.
Copyright © 2008 Dorling Kindersley Limited.
Buy this book now!

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