Falafel with Tomato Salsa

6 Aug

Falafel with Tomato Salsa

Vegan/Vegetarian Recipe

Preparation Time: 40 minutes + 4 hours soaking + 30 minutes standing
Total Cooking Time: 20 minutes
Serves: 8

2 cups dried chickpeas
1 small onion, finely chopped
2 cloves garlic, crushed
4 TB parsley, chopped
2 TB cilantro, chopped
2 ts ground cumin
1/2 ts baking powder
oil, for deep frying

Tomato Salsa
2 tomatoes
1/2 cucumber, finely chopped
1/2 green bell peper, diced
2 TB parsley, chopped
1 ts sugar
2 ts chili sauce
1/2 ts grated lemon rind
2 TB lemon juice


1. Soak chickpeas in 4 cups water for 4 hours or overnight. Drain. Place in food processor and blend for 30 seconds. Add onion, garlic, parsley, cilantro, cumin, baking powder and 1 TB water. Blend for 10 seconds. Leave covered for 30 minutes.
2. Make salsa: Score a cross in the base of each tomato. Place in bowl of boiling water for 30 seconds; plunge into cold water and peel skin away from the cross. Chop tomatoes and place in bowl with all other ingredients for salsa and mix well.
3. Using your hands, shape heaped TBs of falafel mix into even sized balls. Squeeze out any excess liquid. Fill a large heavy based saucepan one third full of oil. Heat until cube of bread browns in 15 seconds. Lower falafel balls into oil and cook in batched for 3 minutes (until well browned). Remove falafel with slotted spoon and drain on paper towels.
4. Serve hot or cold on bed of salsa.


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