Falafel (hamilton) Recipe
Yield: 18 ServingsRecipe by luhu.jp
Ingredients:
1 cup: Dried chickpeas,
1 tsp: Baking soda,
1 tsp: Salt,
1/2 cup: Finely minced onion,
2 tbsp: Finely minced parsley,
1 tsp: Ground cumin,
1 tsp: Ground coriander,
2: Garlic cloves, mashed
Pepper to taste,
1 tbsp: Lemon juice,
1/8 tsp: Cayenne,
Oil for deep frying,
Directions:
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
Source from luhu.jp
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
Source from luhu.jp