Sunday, March 14, 2010
Four cloves garlic
1 bunch of fresh parsley
Handful or two of fresh cilantro (sometimes I add some dill too)
Juice from half a lemon or so
2 tsp coriander
1 tsp cumin
1/4 tsp. cayenne
1 tsp salt
2 tsp baking powder
freshly ground black pepper
several tablespoons flour (as needed)
several tablespoons water (as needed)
1. Cook the chick peas in the crock pot on low for about 3-4 hours, until you can bite through them without hitting anything hard. You could also get the canned stuff, although then you should probably skip the salt above.
2. Pulverize the onion, garlic, parsley, and chickpeas. You want it to be a paste, not a soup. It's okay if it looks dry.
3. Add the lemon juice, coriander, cumin, salt, and baking powder. Mix.
4. Check the paste. It should be that you can roll it in your hands and it doesn't stick. But it should also stay in a ball and not crumble. Add water/flour until the consistency is right.
5. Spray a baking sheet. Roll into balls about the size of a ping pong ball. Sometimes I flatten them. Sometimes I don't.
6. Bake 20 minutes, 350 degrees....OR, I still prefer to fry falafel. Therefore I heat oil to 375 degrees and fry balls until golden brown. Lately because I hate slaving over a pot of boiling oil but prefer them fried, I bake them first THEN fry them just until brown.
7. Serve with pita filled with tehini, tzatziki, tomato, onion, cucumber, etc.
Note: this makes a TON of food. I usually halve it and use the other half of the chickpeas to make hummus.
Recipe adapted from my friend Rachel's recipe for baked falafel.