A Taste of Lebanon: Falafil Recipe

Conversion Chart: Here >>

Chef's Notes: Tips:
A food processor may be used in place of a meat grinder.

Ingredients:
1 lb. chick peas (soaked for 24 hours)
1 medium onion
1 medium potato (peeled)
4 cloves garlic
1 tsp. coriander (ground)
1 tsp. cumin
2 tsp. salt (or to taste)
½ tsp. pepper
½ tsp. cayenne (or to taste)
1 Tbsp. flour
vegetable oil for frying
2 tsp. baking soda
Sesame Seed Sauce: Here >>

Procedure:
Drain chick peas. Quarter onion and potato. Run all through fine holes of the meat grinder along with the garlic two times.

Add all remaining ingredients except baking soda, vegetable oil and Sesame Seed Sauce. Mix well. Run through grinder once more. Mix again. Cover and leave to rest for two to three hours.

Meat oil for deep frying. While oil is heating add baking soda to the chick pea mixture. With dampened hands, form mixture into balls the size of a walnut, then flatten slightly into a pattie. Deep fry. making sure patties arc cooked through and arc golden brown. Remove from oil with a slotted spoon and drain on paper towels.

Serve 3 or 4 patties inside a loaf of Pita Bread by opening bread around the outside edges of the round, leaving approximately 3 inches intact. Add sliced radishes, chopped parsley, diced tomatoes, pickles and hot peppers. Drizzle Sesame Seed Sauce over the vegetables.

Bring the top layer of Pita over to cover the filling. Roll, starting from one side, or cut a small Pita Bread in half to form a pocket and fill. Patties may also be served without the Pita Bread, by dipping them into the Sesame



Recipe Type: Authentic
Book: A Taste of Lebanon: Cooking Today the Lebanese Way
Book Author: Mary Salloum

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