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Recipe courtesy of Marie Ostrosky

Show: Cooking Live

Episode: Festival Food

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Ingredients

1 pound dried chick peas, soaked over-night
3 scallions, cleaned and sliced
2 teaspoons minced garlic
3 tablespoons minced fresh parsley
1 teaspoon ground minced cumin
1 teaspoon ground coriander
1 teaspoon salt
1 egg
1 teaspoon hot sauce
1 teaspoon baking powder
1 tablespoon warm water
1/2 to 1 cup bread crumbs

Directions

Drain chickpeas and place them in a food processor. Add scallions, garlic, parsley, cumin, coriander, salt, egg and hot sauce. Mix baking powder with water and add mixture to food processor. Process until smooth. Transfer mixture into a small bowl. Add bread-crumbs until mixture forms a small ball without sticking to your hands. Pour the oil to a depth of 2 inches in a heavy saucepan or wok. Heat to 375 degrees. Roll into 16 ping - pong - ball sized balls and flatten slightly. Slip a few at a time into the hot oil, making sure they don't stick to the bottom. Cook, turning, for about 6 minutes, or until the balls are a dark, even brown on all sides. Remove with slotted spoon and drain on paper towels. Serve with chopped tomato, cucumber, lettuce chiffonade, hot sauce and Yogurt Sauce.

2 tablespoon chopped parsley

Mix together the yogurt, tahini paste, garlic and lemon juice. Thin out with water to make a smooth medium thick sauce. Season to taste with salt and pepper.

My Private Notes

Name: Falafel
Cuisine: middle-eastern
Ingredients: 1 pound dried chick peas, soaked over-night; 3 scallions, cleaned and sliced; 2 teaspoons minced garlic; 3 tablespoons minced fresh parsley; 1 teaspoon ground minced cumin; 1 teaspoon ground coriander; 1 teaspoon salt; 1 egg; 1 teaspoon hot sauce; 1 teaspoon baking powder; 1 tablespoon warm water; 1/2 to 1 cup bread crumbs