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Ingridients:
- 1 kg. Of chick peas (Hummus)
- 1 large garlic separated into peeled cloves
- 2 onion cut into quarters
- 1 bundle of Coriander
- 1 teaspoon of baking soda
- 1 table spoon of salt
- 1 table spoon of Cumin
- 1 table spoon of sweet Paprika
- black pepper freshly grounded
- frying oil (at least 1/2 liter)
1. Soak the chickpeas in water in the refrigerator for 36 hours.
2. Drain and dry the chickpeas.
3. Into a large bawl grind with a meat grinder the chickpeas, onions, garlic and coriander.
4. Add the backing soda and the other spices
5. Mix well
6. In a large cooking pot – heat oil (the oil should be deep)
7. Create from the mass – balls, smaller than ping-pong balls
8. When oil is very hot (but not burned) – put in the Falafel balls and fry them till they get a golden color.
9. Take out and arrange on paper towel – to absorb the oil
10. serve hot
Enjoy! [img]tongue.gif[/img]
Vinonna
- 1 kg. Of chick peas (Hummus)
- 1 large garlic separated into peeled cloves
- 2 onion cut into quarters
- 1 bundle of Coriander
- 1 teaspoon of baking soda
- 1 table spoon of salt
- 1 table spoon of Cumin
- 1 table spoon of sweet Paprika
- black pepper freshly grounded
- frying oil (at least 1/2 liter)
1. Soak the chickpeas in water in the refrigerator for 36 hours.
2. Drain and dry the chickpeas.
3. Into a large bawl grind with a meat grinder the chickpeas, onions, garlic and coriander.
4. Add the backing soda and the other spices
5. Mix well
6. In a large cooking pot – heat oil (the oil should be deep)
7. Create from the mass – balls, smaller than ping-pong balls
8. When oil is very hot (but not burned) – put in the Falafel balls and fry them till they get a golden color.
9. Take out and arrange on paper towel – to absorb the oil
10. serve hot
Enjoy! [img]tongue.gif[/img]
Vinonna
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