Ajeen Beckford Falafel | Falafel Recipes

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Falafel Recipe "1 lb cooked chickpeas 6 garlic cloves, minced 1/2 ounce chopped parsley 1/2 ounce chopped chives 1 tablespoon cumin 2 teaspoons ground coriander cayenne pepper, to taste 3 eggs salt, to taste 5 ounces flour 6 ounces plain yogurt 2 ounces lemon juice 12 pita bread 6 ounces shredded iceberg lettuce 6 ounces diced tomatoes " "Coarsely chop the chickpeas in a food processor. Add the garlic, parsley, chives, cumin, coriander and cayenne pepper and process for a few seconds more. Add the eggs, salt and flour and process briefly. Remove from the machine and chill in the refrigerator for 1 hour. Combine the yoghurt and lemon juice and mix well. Set aside. Portion the falafel into approximately 60 balls (meatball size) and deep-fat fry until crisp at 375°F Drain well and keep warm. To assemble: cut a pita in half or open it to form a pocket and stuff with several balls of falafel and 1oz of the shredded lettuce and diced tomato and dress with the yoghurt sauce. "

Recipe Detail

Falafel Recipe

"1 lb cooked chickpeas
6 garlic cloves, minced
1/2 ounce chopped parsley
1/2 ounce chopped chives
1 tablespoon cumin
2 teaspoons ground coriander
cayenne pepper, to taste
3 eggs
salt, to taste
5 ounces flour
6 ounces plain yogurt
2 ounces lemon juice
12 pita bread
6 ounces shredded iceberg lettuce
6 ounces diced tomatoes
"

"Coarsely chop the chickpeas in a food processor.
Add the garlic, parsley, chives, cumin, coriander and cayenne pepper and process for a few seconds more.
Add the eggs, salt and flour and process briefly. Remove from the machine and chill in the refrigerator for 1 hour.
Combine the yoghurt and lemon juice and mix well. Set aside.
Portion the falafel into approximately 60 balls (meatball size) and deep-fat fry until crisp at 375°F Drain well and keep warm.
To assemble: cut a pita in half or open it to form a pocket and stuff with several balls of falafel and 1oz of the shredded lettuce and diced tomato and dress with the yoghurt sauce.

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