Falafel Recipe With Chickpeas

Steps:

• Mash chickpeas in a bowl using a masher. Combine mashed chickpeas, onions, parsley, and garlic in a blender and blend until smooth.
• Mix eggs, cumin, coriander, salt, lemon juice, baking powder, black pepper, and cayenne together in a bowl. Add chickpea mixture and mix together. Add bread crumbs slowly and combine using your hands until mixture isn't sticky, but will hold together when frying.
• Heat oil over medium-high heat in a skillet. Form mixture into about 12 patties about as wide as the palm of your hand. Fry patties in the hot oil until browned, 3 to 4 minutes per side.

Steps:

• Make the Falafel: Soak the chickpeas in cold water in the refrigerator overnight.
• Drain the chickpeas and place them with the onion in the bowl of a food processor. Add the rest of the ingredients, except the oil. Mix well. Process the mixture a second time. Form the mixture into walnut-sized balls and deep-fry or pan-fry in hot oil.
• Make the Sandwiches: Stuff the pitas with lettuce and nestle the falafel patties inside. Top with the rest of the ingredients and drizzle with the tahini sauce. Serve immediately.
• Mash the garlic and salt together. Add the tahini, mixing well. The sauce will thicken. Gradually add the water, blending thoroughly. Then add the lemon juice. Blend well.
• Note: This can be a thin or thick sauce, depending upon the use and preference. Simply adjust with lemon juice and water. This can be used with vegetables or in combination with other recipes.

Steps:

• Soak chickpeas in water to cover for 12 hours.
• Boil in large saucepan for about 20 minutes, until soft (or you can use canned chickpeas, if desired).
• Drain and blend in food processor to a smooth paste.
• Soak bulghur in water to cover for 1 hour.
• Crush garlic with salt.
• Combine all ingredients except oil.
• Shape into balls and shallow-fry until brown (you can deep-fry if you like, or coat lightly with oil and bake until golden).
• The yield depends on the size of the falafels you prefer.

Steps:

• Place the dried chickpeas in a large bowl and soak overnight in plenty of cold water.
• Drain the chickpeas and rinse them. Pick over and remove nay discoloured or bad looking chickpeas.
• Place the soaked chickpeas into a large saucepan and cover with water. Bring to the boil and boil rapidly for ten minutes. Reduce the heat and simmer for one hour, or until soft. Drain.
• Place the chickpeas into a food processore with the onion, garlic, parsley, crushed cumin, crushed corainder and baking powder. Add salt and pepper to taste. Process until the mixture forms a firm paste.
• Preheat your oven to 180°C (350°F ).
• Divide the mixture into walnut sized pieces. Roll them into balls in your hands and then flatten them slightly.
• Roll the balls in olive oil and place them on a baking sheet.
• Bake for about 30 minutes, or until golden brown.
• Serve falafel immediately.