Falafel

FALAFEL

Falafel balls are mainly made and eaten North Africa. Their origin is believed to be in Egypt where the Copts used it in place of meat during Lent. They can be eaten as an appetizer, but are usually stuffed into a pita with tahini sauce and green salad vegetables or used to make a wrap. 

Ingredients 

2 canned chickpeas

½ cup onion, minced 
3 tbsp garlic, minced 
¼ cup parsely, chopped 
1 tsp cumin 
1 tsp coriander 
2 tbsp flour 
salt & pepper to season 

Directions

1.       Mash chickpeas in a bowl.

2.      Add all other ingredients to the bowl and mix thoroughly.

3.      Divide mixture into 8-10 equal portions and then shape into small balls.

4.      Place in the refrigerator for about 30-60 min or overnight.

FRYING INSTRUCTIONS: Heat oil to 350°F. Drop falafel balls into oil with a large spoon and cook for 5-7 minutes or until golden brown in color. Remove and drain on a plate with paper towel.

Serve warm with Tahini Sauce!

BAKING INSTRUCTIONS: Heat oven to 350°F. Place falafel balls on a baking dish or tray and bake for about 12-15 minutes or until golden brown in color.

Remove from oven and serve warm with Tahini Sauce!