Falafel

by Virginia Habeeb

Servings: 12

INGREDIENTS

1-1/2 cup chickpeas, cooked and drained
1 onion, chopped
1/4 cup parsley, chopped
3 cloves garlic, crushed
1 tbsp. chickpea stock
1/2 tsp. baking soda
1 tsp. coriander
1 tsp. cumin
Salt and pepper
1 tbsp. all-purpose flour, plus additional flour for coating patties
Oil for frying
Pitas, tops cut off
Tomato and onion salad
1 dash harissa* (optional)

Harissa:
1/2 lb. red chilies, stemmed, seeded and chopped
6 cloves garlic cloves, peeled
1 tsp. caraway seeds
1 tsp. salt
1-1/2 tsp. pepper
1-1/2 tsp. cumin
1 tsp. coriander
Olive oil

INSTRUCTIONS

Place cooked chickpeas in a blender. Add onion, parsley, garlic, stock, baking soda, spices, salt and pepper. Process until smooth. Place in a glass bowl and refrigerate until firm, approximately 20 to 30 minutes. Shape into 12 patties. Dust lightly with flour and fry in hot oil, turning frequently until browned and crisp. Drain on paper towels. Put a pattie in a pita pocket; top with salad and a little harissa if desired.

Harissa:
Place peppers and garlic in a processor and process until coarsely ground. Add remaining ingredients except the olive oil and process until smooth. To store, place in a small jar, top with a thin layer of olive oil and refrigerate until ready to use. Makes 1 cup.

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Tagged: falafel, middleeastern add tags

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