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Falafel/Felafel II (P, TNT)
Source: Unknown
Yield: Approximately 25 balls

2 cups dry chickpeas (garbanzos) or 2 15-ounce cans canned chickpeas (garbanzo beans)
3 cloves garlic, crushed
1/2 cup scallions, minced
1/4 cup parsley, minced
1/2 tsp. cumin
1/2 tsp. turmeric
1/4 tsp. cayenne
1-1/2 tsp. salt
3 tbsp. flour
Oil, for deep frying

If using dry chickpeas, soak for a couple of hours then boil for an hour or two, until soft. Mash chickpeas or grind in a food processor until fine.

Combine with other ingredients and refrigerate for an hour or more to chill.

Make balls approximately 1" in diameter and deep fry in at least 2" of oil until golden brown.

Serve immediately.

Poster's Notes:
I came up with this recipe after trying several versions. I used canned chickpeas, not raw ones, but if you want to use them you do have to cook them first. The recipe tells you how to use either one.

Posted by Sandy Calin

Nutritional Info Per Serving: N/A