ISRAEL
Falafel INGREDIENTS 2 cups chick peas 1 onion, very finely chopped 1 garlic clove, crushed 1 slice of white bread, soaked in a little water ¼ tsp cayenne 1 tsp coriander, ground 1 tsp cumin, ground 2 tbsp parsley, finely chopped salt to taste oil for frying METHOD Soak the chick peas overnight. Cover with plenty of fresh water and cook for 1 - 1 ½ hours until tender. Pound or blend the chick peas to a purée. Squeeze out the bread and add to the chick peas together with the rest of the ingredients. Knead well for a few minutes. Let the mixture rest for 1-2 hours, then roll between the palms into firm 1” balls. (Wetted hands make this easier). Heat oil (at least 1 inch deep) in a pan to about 360 F, and fry the balls, a few at a time, until nicely brown all over – about 2-3 minutes. Drain and serve hot with lemon wedges.
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