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falafels

February 23, 2012

“Don’t eat all the falafels” I said as I left the house “I haven’t taken a photo of them cooked for my blog yet.” I thought that there was some tacit agreement, but, as my dad says, you know what happened to thought (followed a muck cart, thought it was a wedding). Still,  they left me one, so what am I complaining  about. Poppy says I care more about feeding my blog than I do about feeding my children – the very idea!

Falafels are great: easy to make – though you need advance preparation – delicious and good for you (a phrase I overuse). When I first discovered how easy they were to make, we had falafels all the time and my family got bored with my experimenting with different herbs and spices and asking their opinions. Now I tend to stick to the same recipe – they work quite well with mint though.

You need to use dried chick peas (garbanzo beans) rather than tinned for this recipe – tinned are too soggy and wet. Soak a cup of dried chick peas overnight in cold water- they’ll double in size. Drain and pulverise  them  – I used a stick blender. Add a teaspoon of salt, a teaspoon of ground cumin, two chopped cloves of garlic, a teaspoon of cayenne pepper and a cup of parsley and blend again. Form the mixture into small balls – it’s easier with wet hands –  and leave them in the fridge for half an hour to rest before deep frying them (the oil needs to be hot enough to brown a cube of white bread in a few seconds) in batches of 6 or 7. They need to be deep fried: any imperfections in the shape seem to be  miraculously corrected when they’re deep fried and they look really good en masse (obviously you can’t judge this because I only have a photo of one).  Serve with hummus, pitta bread and salad – if you’re lucky.

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2 Comments leave one →
  1. February 23, 2012 10:17 pm

    Thanks for the recipe! I’ve always wanted to try these! 😀

  2. February 25, 2012 7:48 pm

    Let us know how you get on.

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