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Falafel Hamilton

Ingredients
 

1 cup dried chickpeas
1 tsp baking soda
1 tsp salt
1/2 cup finely minced onion
2 tbsp finely minced parsley
1 tsp ground cumin
1 tsp ground coriander
2 garlic cloves, mashed
1 pepper to taste
1 tbsp lemon juice
1/8 tsp cayenne
1 oil for deep frying



 
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Preparation
 
Soak chickpeas over night. Drain & put into a blender. Add baking
soda & salt. Blend till you have a texture of fine breadcrumbs. Do
not blend into a paste.

Empty into a bowl. Add onion, cumin, coriander, garlic, pepper, lemon
juice & cayenne. Mix gently with a fork. Do not pat down.

Put 2" oil in a wok. Form the mixtue into 18 patties. Only shape
them so that they just hold together. Put into hot oil & fry until
they are redish brown on both sides. Drain on paper towels.

Serve hot with tahini sauce stuffed in pita.

"The Hamilton Spectator", August, 1993

 

 
Servings:
18


 

 

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