Skip to content

Chickpea Falafel with Cilantro Dip

July 8, 2011
Vegetarian The Best Ever Recipe Collection

 

From Vegetarian: The Best-Ever Recipe Collection, by Linda Fraser

 

 Serves 4

 

  • 14 oz can chickpeas, drained
  • 6 scallions, finely chopped
  • 1 egg
  • ½ tsp ground turmeric
  • 1 garlic clove or scape, chopped
  • 1 tsp ground cumin
  • 4 TB chopped cilantro
  • oil for deep-frying
  • 1 small fresh red chile, seeded and finely chopped
  • 3 TB mayonnaise
  • salt and black pepper
  • sprig of cilantro, to garnish

 

  1. Put the chickpeas in a food processor or blender. Add the scallions and process to a smooth puree. Add the egg, ground turmeric, garlic, cumin and about 1 TB of the chopped cilantro. Process briefly to mix, then season with salt and pepper.
  2. Work with clean, wet hands, shape the chickpea mixture into 16 small balls.
  3. Heat the oil for deep-frying to 350° , or until a cube of bread added to the oil browns in 30-45 seconds. Deep-fry the falafel in batches for 2-3 minutes, or until golden. Drain the falafel on paper towels. Place in a serving bowl and keep warm.
  4. Stir the remaining chopped cilantro and the chile into the mayonnaise. Garnish with the cilantro sprig and serve alongside the falafel.

 

NOTE: For busy cooks, packaged falafel mix is also available in most grocery stores.

 

Advertisements
No comments yet

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: