| These deep-fried balls of spiced meshed chickpeas | | | | batches if you do not have a powerful food processor |
| are to be served in pitta bread with Tabbouleh, lettuce | | | | or if is not too big. |
| and a salad. | | | | 2. Reduce the bread to crumbs in the processor, then |
| Serves 4 to 6 | | | | add the garlic, the onion, the chilli, the cumin, the flour, |
| Ingredients for falafel recipe: | | | | the salt and the parsley, and blend to a paste. |
| 225 g/8 oz. chickpeas, soakedovernight and then | | | | 3. With your food processor still running slowly, add the |
| cooked until soft | | | | chickpeas, until it forms a thick paste. Depending on the |
| 2 pitta breads or 2 slices of drybread | | | | moisture in the onion, the consistency of this thick |
| 1 large onion, coarsely choppedgarlic cloves | | | | paste can vary: if it is too dry, add a small amount of |
| 2 dessertspoons ground cumin | | | | water while blending; if it is too wet, simply make more |
| 1 teaspoon ground chilli | | | | breadcrumbs and combine. |
| 2 dessertspoons plain flour | | | | 4. Roll the mixture using your hands into 2.5 cm balls |
| 1 teaspoon salthandful of flat-leaf parsley, | | | | and coat it with sesame seeds. Fry the balls in hot oil |
| choppedsesame seeds, for coatingoil for frying, | | | | until they become crunchy. |
| Directions for falafel recipe: | | | | 5.To make them easier to separate, place ding-film |
| 1. When you will be interested in cooking the falafel | | | | between layers, but only if you are freezing the falafel. |
| recipe, follow these guidelines. Blend the chickpeas in 2 | | | | |