Colin Spencer

Falafel

Preparation info

    • Difficulty

      Easy

    • Ready in

      10 min

Appears in

The New Vegetarian

The New Vegetarian

By Colin Spencer

Published 1986

  • About

In Israel there are falafel bars which serve these delicious balls made from chick peas tucked inside pitta bread. They/are eaten with various pickles made from aubergine/eggplant, courgettes/zucchini and onions. In Egypt they are called ‘ta’amia’ and are made from beans. They can be served hot with a sauce, or eaten cold with salad.

Ingredients

  • 225 g/8 oz/1⅓ cups chick peas, pre-soaked
  • ½ teaspoon micronized/active dry yeast
  • 2 large onions, minced or grated
  • 5 garlic cloves, crushed
  • 2 teaspoons each coriander, fennel, cumin and caraway, ground
  • 2 eggs, beaten seasoning to taste
  • corn oil for frying

Method

Drain the chick peas, fast boil in fresh water for 10 minutes, then simmer for 2 hours, or until tender. Drain well and blend. Transfer to a large bowl, add all the other ingredients and mix thoroughly. Cover and leave in a warm place for 1 hour. Roll into small balls, and shallow- or deep-fry until crisp and brown.