QandAs: Food

Falafel (Hamilton)

1 c Dried chickpeas

1 ts Baking soda

1 ts Salt

1/2 c Finely minced onion

2 tb Finely minced parsley

1 ts Ground cumin

1 ts Ground coriander

2 Garlic cloves, mashed

Pepper to taste 1 tb Lemon juice

1/8 ts Cayenne

Oil for deep frying Soak chickpeas over night. Drain & put into a blender. Add baking soda & salt. Blend till you have a texture of fine breadcrumbs. Do not blend into a paste. Empty into a bowl. Add onion, cumin, coriander, garlic, pepper, lemon juice & cayenne. Mix gently with a fork. Do not pat down. Put 2" oil in a wok. Form the mixtue into 18 patties. Only shape them so that they just hold together. Put into hot oil & fry until they are redish brown on both sides. Drain on paper towels. Serve hot with tahini sauce stuffed in pita. "The Hamilton Spectator", August, 1993

You now know how to make Falafel (Hamilton)! Be sure to comment on this recipe below.