Preparation time: 2 hours 15 minutes + overnight soaking Total cooking time: 15 minutes
makes about 16
1/2 pound dried chickpeas
4 scallions, chopped
2 cloves garlic, crushed
1/2 cup chopped fresh flat-leaf parsley
1/4 cup chopped fresh mint
1/2 cup chopped fresh cilantro
1/4 teaspoon cayenne pepper
2 teaspoons ground cumin
2 teaspoons ground cilantro
1/2 teaspoon baking powder
oil, for deep-frying
1. Put the chickpeas in a large bowl, cover with plenty of cold water and soak overnight. Drain.
2. Combine the chickpeas, scallion, garlic, parsley, mint, cilantro, cayenne, cumin, ground cilantro, baking powder and 1 teaspoon salt. Process batches in a processor for 30 - 40 seconds, or until finely chopped and the mixture holds together. Refrigerate, uncovered, for 2 hours.
3. Press 2 tablespoons of mixture together in the palm of your hand and form into a patty. Fill a deep heavy-based pan one third full of oil and heat to 180°C (350°F), or until a cube of bread dropped into the oil browns in 15 seconds. Deep-fry the felafel in batches for 3 - 4 minutes, or until well browned. Drain on crumpled paper towels and serve hot with hummus.
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