SPICY FALAFEL PATTIES

Falafel is very common today in the Arab Gulf countries, especially in the United Arab Emirates. From first class restaurants to the small “fast food” shops, Abu Dhabi and Dubai boast they make the best. In the past Falafel could only be found in the Greater Syria area and in Egypt, where it is said they were first set upon the tables of the Pharaohs. Today, the Arabs think of them as the universal Arab food. What was once only a hidden vegetarian pleasure among the Egyptians and Palestinians, it has now gained popularity throughout, not only the Arab Gulf, but the entire eastern Arab World. Also, menus of many restaurants throughout various countries in Europe, North America and South America give evidence that Falafel has traveled in popularity from the east to the west. There are various types of Falafel but all have broad beans or chickpeas or a combination of both as basic ingredients. Yet, either way, these crunchy, spicy vegetarian patties are great eaten on their own, in a pita bread pocket or on a bed of salad. Falafel mix can be purchased already prepared in a powder form in most large urban centers in North America. However, they in no way match those prepared from scratch. Try this recipe and see for yourself. There are three tricks to remember when making Falafel: First, do not be tempted to use canned chickpeas the patties will become soggy and break apart, and the flavor will be disappointing; second, be sure the chickpeas are well ground or the patties will break up when frying; and third, Falafel will become dry if they darken too much in the deep frying process, so watch them carefully when deep-frying.

MAKES: about 5 dozen or 10 dozen

PREP TIME: 1 hour

SOAKING TIME: 24 hours

STANDING TIME: 2 hours

COOKING TIME: 1 hour 30 minutes

INGREDIENTS:

• 1 small bunch fresh parsley (about 1/4 lb/125 g), thoroughly washed and drained
• 2 cups (400 g) dried chickpeas, soaked for 24 hours in 8 cups (2 liters) water in which 1/2 teaspoon baking soda has been dissolved, and drained
• 2 onions, minced
• 1 cup (50 g) finely chopped fresh coriander leaves (cilantro)
• 1/2 head garlic, cloves separated, peeled and crushed
• 1 small jalapeño pepper or other fresh finger length green chili pepper of your choice, chopped
• 11/2 teaspoons salt
• 1 teaspoon ground black pepper
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon ground cinnamon
• 2 teaspoons baking soda
• 1 large egg, beaten
• Oil, for deep-frying

INSTRUCTIONS:

1. Finely chop the parsley. You should have about 2 cups (100 g). Place the chopped parsley and the rest of the ingredients, except the oil, in a food processor. Process into a paste. Allow to stand for 2 hours.
2. Form the chickpea paste into patties by hand or by using a falafel mold or form into small balls if they are to be served as appetizers. See “Falafel Tips” (on facing page) for guidance on forming falafel.
3. Pour 2 to 4 inches (5 to 10 cm) of oil into a medium saucepan and set over medium-high heat. Heat the oil to a minimum temperature of 345°F (175°C) and no higher than 375°F (190°C), checking with a deep-frying or candy thermometer. If you do not have a thermometer, drop a small piece of bread in the oil. If the bread browns quickly (1 minute or less), the oil is the right temperature. Alternatively you can throw a drop of water in the oil. If the water sizzles upon contact, the oil is ready.
4. Deep-fry the patties in batches until they turn light brown, about 8 minutes, turning them over once if needed.
5. Remove with a slotted spoon and set on paper towels to drain. While deep-frying, between batches, re-check the temperature to make sure it’s still between 345° and 375°F (175° and 190°C). (You may need to let the oil re-heat between batches.) Remove with a slotted spoon and drain on paper towels.
6. Serve as a side dish or main course or on a bed of Diced Vegetable Salad with Tahini Dressing tucked inside a Pita Bread pocket with 1 or 2 tablespoons of Creamy Garlic Sauce , if desired.