Kosher Falafel Recipe

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The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try Kosher falafel recipe. Enjoy quick and easy Middle Eastern food recipes and learn how to make Kosher falafel.

Serves 4
10-15mins to prepare and 30-35mins to cook
665 calories / serving 


For the falafel

55ml (2fl.oz) sunflower oil
2 small onions, finely chopped
4 cloves garlic, crushed
800g (12oz) canned chickpeas, drained and rinsed
4tsp ground cumin
2tsp ground coriander
small handful of flat-leaf parsley, finely chopped
2 small eggs, beaten
55g (2oz) plain flour
4 white pitta breads, halved
1/2 small red cabbage, shredded
2 gem lettuce, shredded
2 salad tomatoes, sliced

Start by preparing the falafels; Heat 2 tbsp of the sunflower oil in a frying pan over a moderate heat and sweat the onion and garlic for 6-7 minutes, stirring occasionally, until soft. Continue cooking for a further 2-3 minutes until they start to colour before adding the spices and stirring well.

Transfer to a mixing bowl and add the chickpeas. Mash using a potato masher until the chickpeas have broken down.

Stir in the parsley and some seasoning, then add the beaten eggs and mix well using your hands. Take tablespoons of the mixture and mould into small balls between the palms of your hands. Roll in the flour before shaking off any excess.

Preheat the panggangan to 200°C (180°C fan) / 400°F / gas 6.

Heat the remaining sunflower oil in a large frying pan over a moderate heat and brown the falafels all over. Transfer to a lined baking tray and bake for 10-12 minutes until golden brown and crispy.

Remove from the panggangan and let the falafel cool on a wire rack.

Serve with the salad garnish and pitta breads.

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