Hungry For Culture

This falafel recipe never fails and tastes great on it’s own or wrapped in a pita.

1 lb chickpeas
2 medium onions
8 cloves of garlic, peeled
5 tablespoons of fresh parsley (leaves only)
3 hot red peppers
2 teaspoons of cumin
2 teaspoons ground coriander
¼ teaspoon cayenne pepper
salt and pepper to taste
1 tablespoon baking powder
1 tablespoon baking soda
vegetable oil for frying

Using a food processor, combine chickpeas with onion, garlic, parsley, red peppers, cumin, salt pepper, baking powder, coriander and cayenne pepper. Transfer the mixture to a bowl and knead thoroughly. Allow the Falafel mixture to rest for 30 minutes. Just before frying, fold in the baking soda and roll the mixture into small balls.

Fry the Falafel until golden brown, turning once to ensure even cooking. Lift out of the fryer with a slotted spatula and dry on paper towels.