FALAFEL (MIDDLE EAST, PALESTINE)

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Make and share this Falafel (Middle East, Palestine) recipe from Food.com.

Provided by Palis Favorites

Categories     Breakfast

Time 8h10m

Yield 8-10 pieces, 8-10 serving(s)

Number Of Ingredients 10

4 cups dried garbanzo beans
2 large onions
1 whole head of garlic
2 bunches parsley
hot green pepper, to suit your taste
2 teaspoons cumin
salt and pepper
1 teaspoon baking powder
1/4 teaspoon baking soda
oil (for deep frying)

Steps:

  • Soak the chick peas overnight. Drain.
  • Combine beans, onions, garlic, parsley, and hot pepper. Grind twice (Suggested is an electric meat grinder). Add salt, pepper, cumin, and baking powder. Mix thoroughly.
  • When ready to fry the falafel, add baking soda. Shape into patties 1 1/2 inch diameter and 1/2 inch thick.
  • Fry in deep hot oil until light brown and crisp.
  • Serve hot with tomato slices in arabic bread (or pita bread) in the form of a sandwhich. If desired, you can add to the sandwhich tahnia sauce and slices of onions.
  • *The falafel batter can be frozen. Thaw and add baking soda just before frying.

Nutrition Facts : Calories 388.5, Fat 6.2, SaturatedFat 0.7, Sodium 112.8, Carbohydrate 66.2, Fiber 18.1, Sugar 12.4, Protein 20.1

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