Sunday with Marlena Speiler
After you have tried this at home, We have a feeling that you will not like the store bought ones. This is a recipe that we will not try changing and tweaking and our quest for the best falafel recipe ends right here. Try it and be assured that you will be in falafel heaven. Falafels are a classic Israeli snack!
Split chickpeas/Channa Dal – 1 cup, soaked in 4 cups of water
Onion- 1 small
Garlic- 3 pods
Parsley – 2 T, chopped
Cilantro- 1 T, chopped
Cayenne – 1 to 2 tsp
Cumin Powder- 1 tsp
Coriander powder- 1 tsp
Garam Masala – 1/2 tsp
Bulgur Wheat – 1 T
Baking powder – a tiny pinch
Salt – to taste
Vegetable oil for deep frying
- Soak the chickpeas for 4 hours to overnight.
- Drain the chick peas completely and pulse it in a food processor several times, till you get a coarse mixture
- Do not add any water while you are pulsing.
- Transfer the contents to a bowl, add salt and mix it well.
- Make round balls, and if you have difficulty in making them, sprinkle very little water and try again or a little bit of crumbled whole wheat bread will do the trick.
- Heat oil in a pan and when the oil reaches 350, start frying until they turn golden brown
- Remove with a slotted spoon and drain in a paper towel
Keep the heat on medium low after the oil has reached the desired temperature. If the oil is too hot, the outside will turn brown quickly, while the inside is not cooked thoroughly. Do not used canned garbanzo beans, this recipe has to be made with soaked chick peas.
Curry powder can be used if you do not have garam masala
Add more or less of the herbs to suit your palette
Cooking time (duration): 30
Diet type: Vegetarian
Number of servings (yield): 6
Meal type: hors d’oerves
Falafels can be served tucked in pita bread with hummus and a dash of tahini and fresh parsely.