Falafel II (falafel for 1 or 2)

By Maverick19

This recipe is made for a small, quick batch of falafel, for one or two. The recipe calls for canned chick peas, for those who don't have time to soak dry ones overnight. But making them with canned chick peas gives you the option to have falafel anytime, just make sure that you mash them well.

Ingredients

• 1 cup chick peas, drained
• 1 tsp cumin
• 1 tsp coriander
• 1 tsp garlic, minced
• 1 tsp oregano, dry, or 2 tsp fresh
• 1/4 tsp coarse salt
• 1 Tbsp flour
• oil for frying

Preparation

Step 1

1. In a mortar and pestle, grind cumin, coriander, garlic, oregano and salt, into a paste. Put the paste in a large bowl and add the chick peas and flour, Mashing it all with a fork.

2. Heat the oil in a skillet, until rippling, or 350 degrees on a candy thermometer (350 is the optimal temperature to fry falafel).

3. Form the dough into about 6 balls, about 2 inches around, and flatten a bit.

4. Fry the falafel patties, until golden and getting crispy, about 3 minutes each side, then let drain on paper towels.