1 c Chickpeas
Water
1/2 c Burghul
2 cl Garlic; crushed
2 tb Parsley; chopped
1 ts Baking powder
1/4 c Plain flour
1 ts Coriander
1 ts Ground cumin
1/8 ts Hot chili powder
3 ts Lemon juice
2 ts Salt
Freshly ground black pepper
Oil; for deep frying
Wash chick peas and cover with 3 c cold water. Leave to soak for 12
to 15 hours.
Soak burghul in 1 c boiling water for 10 minutes. Drain through a fine
sieve, pressing with back of spoon to extract moisture.
Drain chickpeas and pass through fine blade of grinder with garlic and
parsley.
Add soaked burghul to chick peas, combine and pass through grinder
again.
Blend in remaining ingredients and mix thoroughly.
Shape about 1 tb at a time into balls the size of a walnut. Moisten
hands occasionally while shaping. When all are shaped, leave for
30 minutes before frying.
Heat oil to 180 C (350 F), or when a cube of bread turns golden in 1
minute. Deep fry felafel for 5 minutes, turning to brown evenly. Do 6
or 7 at a time. If you have a large deep fryer, add more and lengthen
cooking time. Felafel are a deep golden brown when cooked.
Serve hot as an appetizer, or as a filling for flat bread with salad
and pickles.
Food Processor Method:
Place all ingredients except baking powder and flour in processor
bowl. Process until finely ground and paste-like in consistency.
Scrape sides of bowl occasionally during processing. Remove mixture
to a mixing bowl. Combine baking powder with flour and blend in
thoroughly.
