A pinch of Black Pepper (adjust for small children)
A pinch of Cayenne pepper (adjust for small children)
Vegetable Oil for frying
Serve With – Condiments, Salad or eat plain
PREPARATION
Soak the Dry Chickpeas/Garbanzo beans in 3 inches of water in a large bowl for 12-16 hours (water should cover the chickpeas).
Drain and rinse the chickpeas well, and place them in a food processor along with the chopped onion, garlic, parsley, flour, salt, cumin, ground coriander, black pepper, cayenne pepper and baking soda.
Blend the mixture to a rough paste. Push the mixture down occasionally to ensure that everything is blended properly.
Fill a small saucepan with 1-1/2 inches of vegetable oil. Heat the oil slowly over medium heat. Meanwhile form the falafel mixture into small balls (wet your hands).
Your falafel balls will be delicate when you first make them, but they will bind together when they are fried. Place them onto a spoon and carefully lower them into the hot oil to avail any splashing.
Place only 4-5 balls at a time and cook them for 4-5 minutes.
Once they have cooked, remove the balls with a spoon and place them on a paper towel to soak up the extra oil.
I love eating them by themselves as a snack and putting them in salads.
For variations try adding fresh mint leaves in the mixture.
By Zara Meraj 13 years, Hong Kong International School