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FALAFEL

falafel

How to:
Chop fine all the ingredients mentioned above by running them through a food chopper. Rub them with salt, pepper and flour and allow to rest for two hours. About a half hour before they are to be served, make into small patties and fry in hot oil. Arrange on a platter when fried and garnish with chopped parsley.

  • lb. 10 oz. soaked foul
  • 10 1/2 oz. soaked chickpeas
  • 1 lb. red onions and green onions (all chopped together making 1 lb.)
  • 4 bunches parsley
  • 3 bunches green coriander
  • 3 cloves garlic
  • 1 pod hot green pepper
  • 4 tbs. salt
  • 1/2 tbs. white & black pepper
  • 6 tbs. flour
  • 1 pot frying oil