Falafel

A traditional middle eastern snack, usually deep fried in oil, and without the egg. This method ensures the chickpeas are properly cooked.

Ingredients: Serves 4 8 oz or 225g of dried chickpeas 1 medium onion, peeled and chopped 4 cloves of garlic peeled and crushed fresh parsley or coriander, 2 heaped tablespoons when chopped 1 teaspoon ground cumin 1 teaspoon ground coriander salt to taste 2 tablespoons olive oil 1/2 teaspoon bicarbonate of soda 1/2 teaspoon cream of tartar 1 egg

Instructions:

• •    Soak the chickpeas in plenty of water for24 hours before use, then rinse in fresh water.
• •    Boil the chickpeas vigorously for 10 minutesand use a slotted spoon to remove any scum or foam from the water.
• •    In fresh water, simmer the chickpeas forone hour, then drain.
• •    In a food processor, grind the chickpeasand onion to a coarse puree.
• •    Mix in all the remaining ingredients.
• •    Spoon the mixture in walnut sized ballsonto an oiled baking tray and flatten slightly.

Cooking:

• •    Bake in a preheated oven, gas mark 6,400F, 200C for 15 to 20 minutes or golden brown.
• •    Serve hot as a snack or starter.

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Copyright Peter Thomson 2010-February-9