Falafel

What is Falafel? Deep-fried spicy chickpea croquettes Served in pocket bread (pita) with –Cucumber, pepper & tomato salad –Sesame-lemon sauce Cuisine of Israel, Palestine, Lebanon

Falafel Ingredients Serves 6 4 cups cooked chickpeas 3 medium cloves crushed garlic 2 beaten eggs 3 tbls. sesame paste 3 tbls. flour ½ cup finely minced scallions ½ cup finely minced celery Flour for coating ½ tsp. turmeric ¼ tsp. cayenne Dash black pepper 1½ tsp. salt ½ tsp. ground cumin

Prepare the Batter Mash chickpeas Combine with all ingredients and spices Cover and chill 1 hour Chilling makes the batter easy to roll

Cook and Serve Roll batter (with floured hands) into 1-inch diameter balls Coat balls with flour Deep fry golden brown Serve hot in pocket bread with –Cucumber, pepper & tomato salad –Sesame-lemon sauce

Prepare Chickpeas Use 4 cups canned chickpeas OR 1.Soak (4 hours or overnight) 2 cups raw chickpeas in 8 cups of water 2.Boil, then simmer until soft (3 hours) 3.Drain