Falafel

Name: Falafel
Yield: Yield: 8 Portions
Cuisine: Israelian
Ingredients: 4 pieces Pita Bread, cut in half; Pure olive oil, as needed, for deep-frying; Salt, as needed; 6 garlic cloves, peeled; 2 tsp/4 g ground coriander; 1 tbsp/6 g ground cumin; 1 tsp/2 g cayenne; 8 green onions; ½ bunch cilantro; ½ bunch flat-leaf parsley; 1 lb/454 g dried chickpeas; 1 cucumber, peeled, cut into small dice; 2 tomatoes, cut into small dice; 1 lb/454 g Hummus

Preparation info

Yield:
8
Portions

Difficulty
Easy

Appears in

Street Foods

By Hinnerk von Bargen and Culinary Institute of America

Published 2015

About

Falafel is popular in all the cuisines of the Middle East and Egypt. It is made by grinding raw chickpeas, fava beans, or a mixture of both along with spices and aromatics into a coarse paste. The patties or balls of that paste are then deep-fried.

Ingredients

1 lb/454 g dried chickpeas
½ bunch flat-leaf parsley

Asia
Israel
Egypt
Starter
Mediterranean
Spicy
Street Food
Vegetarian

Method

Pour enough boiling water over the chickpeas to cover by 4 to 5 in/10 to 13 cm. Allow to soak for at least 8 hours in the refrigerator.
Drain the chickpeas thoroughly, and combine with the parsley, cilantro, green onions, cayenne, cumin, coriander, garlic, and salt.