Falafal
Source of Recipe
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List of Ingredients
5 mugs of cooked chick-peas
2 green chillies, finely chopped
A small bunch of green coriander, chopped
A 2 cm piece of root ginger, peeled and finely chopped
1 tsp. whole coriander seeds
3 cloves of garlic
4 rounded dessertspoons of flour
1 dessertspoon of oil
Salt
Recipe
Mash the chick-peas with your weapon of choice. The mixture doesn't need to be completely smooth. Pound all the other ingredients, except the flour and oil, with a pestle and mortar and stir the mixture into the chick-peas. Stir in the flour, then the oil and mash the mixture until it begins to form a thick paste. If you think it's too dry, add a little water or cooking liquid from the peas, but just a little. The mixture should be very dry and stiff.
Use your hands to make the falafals - little patties about 5 cm in diameter and 2 cm thick - and dust them with flour. The easiest way to do this is to lay them on a plate sprinkled with flour then turn them over.
Fry your falafal in a little oil on a medium heat, for about five minutes each side. Let them get nice and golden and crispy. The best way to serve them is in sandwiches. Pitta bread is particularly good. You could add shredded lettuce or cabbage, raw onion, tomato - it's up to you.
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