Felafel (or is that "falafel"?) are made with UNcooked chickpeas that have been soaked overnight. Here they are after being processed to roughly the size of regular peas.
Add coriander leaf, parsley, garlic and spices and process til blended.
edit August 2008: Omit the Middle-Eastern flavourings to produce wonderful vegetarian burgers.
Put mixture into a bowl and refrigerate for a couple of hours. Then shape into patties.
Fry the patties in a single layer in hot oil until golden.
Felafel are delicious on their own but even more wonderful with extras like tomato & onion salad, pita, tahini sauce, goat's cheese sauce, parsley and coriander leaf. Yoghurt mint sauce contrasts very well too goat's cheese sauce
We never have to get takeout felafel again!
Felafel with (clockwise) tahini sauce, harissa, goat's cheese sauce, tomato & onion salad, coriander leaf, red cabbage salad and parsley.
These are from the first time we had "favourite" felafel. No wonder we had to make them again so soon after!
We keep dried beans and grains in large jars on the wall. Here are (from left to right) navy beans, Puy lentils, Romano beans, black beans, chickpeas.