Egyptian Felafel
Introduction
In Egypt these are a national dish ans especially associated with the Coptic Christrians who eat them during Lent, made with white broad beans (full nabed) instead of chick peas.
Ingredients
450 (21/2 cups) grams chick peas - soaked and cooked
- 2 cloves garlic
- 1 medium onion
- a handful of fresh parsley (and/or coriander/cilantro)
1/2 tsp tumeric
1/2 tsp baking powder
- 1 tsp. coriander - ground
- 1 tsp. cumin - ground
1/4 tsp cayenne pepper
- juice of a lemon
- salt and pepper to taste
- a little flour
- water
- oil to cook the patties
Directions
When the chick peas are cooked and cooled, whir them up in a food processor until smooth but still with some texture. Remove to large bowl.
Cut the onion into eighths (or so) and put in the processor and whir until it's like it's been grated. Take it out and dump on top of the chick peas in the bowl.
Put all the other ingredients - except the flour and water - in the processor and whir for a very short time; until the parsley (or whatever you used) is broken into smallish fragments. Put all this in the bowl.
With clean hands mix all the ingredients in the bowl until evenly mixed. Taste and season with more salt and pepper to taste.
Variations
Source: The New Internationalist - "The Food Book." You can find a new version of the book here:http://www.newint.org/shop/nz/wiyk.htm. Interesting organisation look at the wikipedia article.
Comments
This is very good felafel. Yum!