LeahS [Admin]12/13/10




Authentic falafel balls just like you buy in Israel. Recipe from "Fresh & Easy Kosher Cooking"






  • SERVING/YIELD
    75 balls


  • PREP TIME









  • COOK TIME









  • LEVEL

    Medium



  • BLESSING
    Unknown


  • RECIPE
    #58943





















  • LeahS [Admin]











INGREDIENTS













  • 1 lb dried garbanzo beans (chickpeas)










  • - water, for soaking










  • 1 head garlic, peeled (12-14 cloves)










  • 1 medium onion










  • 3 eggs










  • 2 Tbsp dried cilantro leaves










  • 1 tsp black pepper










  • 1 Tbsp scant salt










  • 1 Tbsp baking soda










  • 1 ground cumin










  • 2 Tbsp flour










  • 1¾-2 cup water










  • 1 cup breadcrumbs (or more as needed)










  • - oil, for frying










  1. Soak the chickpeas overnight in water. For a quicker soak, place chickpeas into a pot. Add water unit the peas are submerged beneath 2 inches of water. Bring to a boil and cook 2 minutes. Remove from heat. Cover and let stand 1 hour. Drain.



  2. In a food processor or with grinder, grind chickpeas, garlic, and onion. Place mixture into a large bowl. Stir in remaining ingredients. Refrigerate for a minimum of 30 minutes.



  3. Fill a pot halfway with oil. Heat oil over medium-high heat. Form batter into tight balls with a small ice-cream scooper. Test-fry one ball: if it falls apart, add breadcrumbs. Slip balls into oil, a few at a time. Do not crowd. Fry until golden on all sides. Remove with a slotted spoon.



  4. Drain on paper towel.



  5. Batter freezes well. Just defrost and add a little more breadcrumbs if it's watery.















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