Falafel

Yes, this one is really successful one. It has big potential to become staple in our household - that's good. As always, I'm trying to simplify things but in this case there is not much done in area of simplification.

Cuisine

Middle-Eastern

Falafel

2 cups dry light chana (chick peas)

2 cups dry dark chana (chick peas, just one kind of chana can be used, but I like to use both - it gives beautifully looking melange "bite profile")

7-9 garlic cloves (peeled and minced)

1 bunch of cilantro or parsley, or better both (minced finely)

almost 1 teaspoon salt (or to taste)

1 big tablespoon of cumin powder

- Soak both chanas in water overnight.

- Drain water and process chana to form something in between fine crumbs and paste consistency.

- Add all remaining ingredients, form 1.5 inch round puffy patties and fry them in generous amount of flavorless olive oil.

We eat it with nothing, or with sour cream, or soy based sauce, or with whatever you like. But it's especially good served in a classical way - inside of pita with addition of Israeli salad (cucumber, tomatoes, pepper, onion). That is my son's favorite way to eat falafel.

Here is some more pictures from the process.