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