Also known as Felafel or Fala-Fil, it is a very popular snack in the Middle East. Falafel is in general mashed chick peas and sesame seeds rolled into balls and deep fried, but could be regional variations. Street vendors typically tuck falafel into pita bread with chopped lettuce and tomato and many tahini sauce.
Remember that chick peas are considered a low cholesterol foods. Some of the health benefits of Manganese mineral include the formation of connective tissues, proper functioning of the thyroid gland and sex hormones, regulation of blood sugar level, absorption of calcium, and assistance in fats and carbohydrates metabolic activities.
- 8 oz (225g) chick peas.
- 1 onion, very finely chopped.
- 1 garlic clove, crushed.
- 1 slice of white bread, soaked in a little water.
- 1/4 teaspoon cayenne.
- 1 teaspoon coriander, ground.
- 1 teaspoon cumin, ground.
- 2 tbsp parsley, finely chopped.
- Salt to taste.
- Oil for frying.
Soak the chick peas overnight. Cover with plenty of fresh water and cook for at least 1 hour 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 some minutes.
Let the mixture rest for half an hour and then roll between the palms into compact 1” balls (wetted hands make this easier). Heat oil (no less than 1 inch deep) in a pan to around 180°C (360° F), and fry the balls, a few at a time, until agreeably brown all over around 3 minutes. Drain and serve hot with lemon wedges.