Falafel is a traditional Middle Eastern food
- 1 cup dried chickpeas soaked overnight
- Onion, roughly chopped (about 1 cup)
- 1 Cup finely chopped fresh parsley
- 1 Cup chopped fresh cilantro
- Salt as required
- 1 spoon chilli powder
- 4 cloves of garlic
- 1 teaspoon cumin
- ½ teaspoon baking powder
- 4-6 tablespoons flour
- Oil for frying
- White til (Sesame Seeds) for coating
- Chopped tomato/ lemon wedges/ onions for garnish
- Put the chickpeas in a large bowl and add enough cold water to cover them by at least 2 inches. Let soak overnight, then drain..
- Grind chick peas. Add the chopped parsley, cilantro, salt, chilli powder, garlic, and cumin. Mix together nicely
- Sprinkle in the baking powder and 4 tablespoons of the flour, and Til (Sesame Seed). You want to add enough bulgur or flour so that the dough forms a small ball and no longer sticks to your hands. Turn into a bowl and refrigerate, covered, for several hours.
- Form the chickpea mixture into balls or use a falafel scoop, available in Middle-Eastern markets.
- Heat oil and fry the balls until golden brown. Drain on paper towels.
Have with tomato ketch up or tahina sauce