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Sean's Falafel



1 (16 oz) PKG Dried Chick Peas
2 Onions, Chopped
4 Garlic Cloves, Chopped
1 Bunch Parsley, Chopped
2 Eggs
4 t Cumin
2 t Coriander
2 t Salt
1 t Black Pepper
1/4 t Cayenne Pepper
2 t Fresh Lemon Juice
2 t Baking Powder
2 T Olive Oil
2 C Bread Crumbs
Oil For Frying, About 1/2 C
Sliced Onion, Tomato, Jalapeno, and Pita Bread (Optional)

Cover chick peas with plenty of water and let sit over night, or about 8 hours. Drain well and pat dry with a paper towel.

Combine onion, garlic, and parsley in a food processor. Blend thoroughly and add to a large bowl.

Add chick peas to the food processor and blend until it resembles bread crumbs. Add to bowl and mix well.

Combine eggs, cumin, coriander, salt, back pepper, cayenne pepper, lemon juice, and olive oil. Mix well. Add to bowl and mix well.

Stir in bread crumbs, 1/2 C at a time, until the mixture is no longer sticky and clumps together easily.

Add oil to skillet and preheat over medium high heat for about 5 minutes. Make small burger sized patties while pan is preheating. Fry falafel patties in oil for about 3 minutes (covered) on each side. Add more frying oil as needed.

Keep warm on a cookie sheet in the oven until all the batches are done.

Server in a pita bread with onion, tomato, and fresh jalapeno if desired. Sriracha is also good!

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