Falafel by Ruth
Ruth doesn’t do a lot of measuring, so these are not exact amounts.
Ingredients
2 C. garbanzo beans
Preparation
Soak 2 cups of dried chickpeas overnight in water and drain. Soak for about 3 nights, rinsing each morning under the faucet. Then add fresh water and soak and drain. Cook previously soaked chickpeas in a pot with fresh water. Once the chickpeas are cooked, put the following in a food processor:
Ingredients
chickpeas rinsed cooked
small onion
6-8 garlic cloves
1-2 bunches of parsley leaves
cumin
coriander
Preparation
Whirl altogether forming 2? balls and flatten by pressing your thumb in the middle. They should look like oval thumbprint cookies. Shape into ping pong size balls and place in preheated baking dish. Bake for 15-20 minutes, turning halfway through cooking. Baking in the oven is not traditional for cooking a falafel. Normally it is deep fried. They don’t warm up very well but crumble nicely and can be used to sprinkle on or as a binder in another dish. Uncooked falafel will keep refrigerated for about a week.
Uncooked falafel will keep refrigerated for about a week.
Some related recipes:
The following are related recipes:
Hummus
Pita Bread
Fallafel
