Falafel II

Falafel II

  • Prep Time: 10 mins
  • Total Time: 20 mins
  • Servings: 8
  • About This Recipe

    “From Norene Gilletz’s Pleasures of Your Processor, for Polly”


  • 1cupdry chickpeas
  • 4 -6garlic cloves
  • 1largeonion, quartered
  • 1/2 cuploosely packed parsley
  • 1/2 teaspoonsalt( to taste)
  • fresh ground pepper
  • 1teaspooncumin( or to taste)
  • 1dash cayenne pepper or 1dashcoriander
  • 6tablespoonstoasted breadcrumbs
  • 2eggs
  • 1/2 teaspoonbaking powder
  • Directions

  • Soak chick peas over night in cold water until soft.
  • Drop garlic through feed tube while machine is running.
  • Process until minced.
  • Discard peel.
  • Add onion and parsley: process until minced.
  • Add remaining ingredients and process until finely ground and smooth, about 20 to 30 seconds, scraping down bowl as necessary, might have to do in two loads.
  • Form into 1″ balls.
  • Deep fry in hot oil until golden.
  • May be frozen.
  • Reviews

  • “These are very good. Crispy on the outside and soft on the inside. This was my first experience starting with dry chickpeas. I used the package instructions for a quick soak: place chickpeas in a pot and cover with water, bring to a boil, boil 3 min, add a pinch of baking soda, remove from heat, soak 1 hour. I used my blender to make them. They smell great while frying because of the onion. If I make them again I will use cilantro in place of the parsley. My Mother said these are better than any restaurant falafel she’s had.”

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