Saturday, November 14, 2009

How to make Felafel


  • 250g(8oz)dried chick peas

  • 4 tablespoons cracked wheat(burghul or bulgur)

  • 1 or 2 cloves garlic,crushed

  • 2 1/2 teaspoons salt

  • 3 tablespoons wholemeal(whole wheat) flour

  • 1 teaspoon ground cumin

  • 1 teaspoon ground coriander

  • 1/2 teaspoon ground black pepper

  • 4 tablespoons finely chopped spring onions(scallions)

  • 2 tablespoons finely chopped fresh coriander

  • 1 tablespoon lemon juice

  • 1 egg beaten

  • oil,for deep-frying

Soak the chick peas in plenty of water overnight or preferably for 24 hours.Drain well and grind in a food processor.Soak the cracked wheat in cold water for 1 hour,squeeze out all moisture.

Combine all the ingredients,except a bowl.Mix thoroughly with hands to a moulding consistency.If too moist,sprinkle in a very little more flour,and if it is too dry,add a little more beaten egg.Shape into a walnut sized balls.

Fry in hot,deep oil over medium heat for 5 minutes or until golden brown all over and cooked in the centre.Do not crowd them into the pan.Drain on absorbent paper and serve warm or at room temperature.

Makes about 30

1 comment:

  1. If you have any questions making it.Feel free to comment.