Chickpea_Balls

Since I moved to Australia, I have discovered many different food and ’Falafel’ is one of them. For a long time I didn’t know what they are made from. ‘Falafel’ is something I buy from shops and I never thought it could be so easy. The most important thing is to use uncooked chickpeas and the right amount of salt & spices. This recipe is so easy and delicious.


Makes

30 balls

Ingredients

Dry Chickpeas 2 cups
Onion 1 *coarsely cut
Parsley 1/4 cup *finely chopped
Garlic 2 to 3 cloves
Plain Flour 1 & 1/2 tablespoons *optional, probably you don’t need it
Salt 1 & 1/2 teaspoons
Ground Cumin 1 to 2 teaspoons
Ground Coriander 1 to 2 teaspoons
Ground Black Pepper 1/4 teaspoon
Cayenne Pepper 1/4 teaspoon
Vegetable Oil for deep frying

Method
  1. Place the dry Chickpeas in a large bowl and cover with cold water. The chickpeas will expand to over double their size, so make sure you cover with plenty of water. Soak overnight. Drain the water and rinse the beans before cooking.
  2. Place all ingredients in a food processor. Process until finely chopped, well combined and almost paste. Transfer to a bowl.
  3. Roll the tablespoonfuls of mixture into 3cm balls and place on a tray. The mixture is very soft, but it hardens as it is cooked.
  4. Heat oil in a deep frying pan or a frying pot and fry the chickpea balls turning until nicely browned all over, then drain on paper towels.