Thursday, September 15, 2011

Falafel (chickpea cutlets)

1 cup chickpeas
1/2 tsp cumin
1 onion
4-5 garlic cloves
spring onions/parsley/curry leaves
2 tsp chili powder (optional)
Salt to taste

1 egg
Bread crumbs
Salt to taste

Soak the chickpeas covered for 10 to 12 hours. Boil the chickpeas with salt. You could use finely chopped raw onions but I think it's tastier with fried onions in the mixture. Fry the cumin, onions, and the spring onions until golden brown and put aside. Grind the chickpeas in a mixer with the finely sliced garlic, add chili powder if desired. In a bowl, mix the grinded chickpeas with the fried onions. Heat some oil in a pan to fry the falafel. Beat an egg in a separate small bowl. Spread the bread crumbs on a plate and keep both in close proximity. Take some mixture and form into balls. Dip the balls in the egg and roll them in the bread crumbs and fry them at medium heat. They are most tasty when deep-fried. These soft cutlets can be served as a side dish to rice, be stuffed in a pita bread with salad or simply be enjoyaed as they are with ketchup!

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