Falafel - as opposed to hummus - is very easy to make, and only a little effort is needed to make it come out great. In case you don’t know what it is - falafel is the second most popular chick pea (garbanzo been) dish in Egypt. And a small, crunchy, chick pea burger tastes delicious.
This recipe is for Arabic falafel, which is very different from the Turkish falafel that you can find in some parts of Europe..and it comes out much better
The Turkish falafel is served in a toasted bread, with some salads and spicy sauces. In Israel, as well as most of the Arab countries, they eat the falafel inside a pita bread, with vegetable salad, pickles, French fries and Tahini.
25 falafel balls
2 cups of dries chickpeas, soaked in water for 12 hours
Crumbs from 2 slices of white bread
5 cloves of garlic
2 teaspoon baking soda
1/3 cup chopped parsley
1/2 cup chopped coriander
1/2 small onion
1 spoon of sesame seeds
1 teaspoon cumin spice
1 teaspoon paprika
Oil for deep frying
1. Wash the soaked chickpeas and put them in a food processor with the garlic, onion and spices.
2. Grind until you get a rough moist texture. Add a little water if needed.
3. Move the mixture into a large bowl, add the rest of the ingredients and put aside, covered, for 30-60 minutes.
4. Warm the oil - it should be hot, not boiling. Add the baking soda to the mixture and knead a little.
5. Wet your hands and shape little balls (smaller then apricots).
6. Fry until you get a deep brown shade. Serve hot!