Vegetarian/2003

Chickpea Falafel with Cilantro Dip
Servings Preparation Time Cooking Time Calories Saturated Fat Fat Sodium Carbohydrates Protein Cholesterol
4


INGREDIENTS:
14-ounce can chickpeas, drained 6 scallions, finely chopped 1 egg
1/2 teaspoon ground turmeric 1 garlic clove, crushed 1 teaspoon ground cumin
4 tablespoons cilantro, chopped oil for deep-frying 1 small fresh red chile, seeded and finely chopped
3 tablespoons mayonnaise salt and freshly ground black pepper sprig of cilantro, to garnish



1 Put the chickpeas in a food processor or blender. Add the scallions and process to a smooth puree. Add the egg, ground turmeric, garlic, cumin and about 1 tablespoon of the chopped cilantro. Process briefly to mix, then season with salt and pepper.
2 Working with clean, wet hands, shape the chickpea mixture into about 16 small balls.
3 Heat the oil for deep-frying to 350 F, or until a cube of bread added to the oil browns in 30-45 seconds. Deep-fry the falafel in batches for 2-3 minutes, or until golden. Drain the falafel on paper towels. Place in a serving bowl and keep warm.
4 Stir the remaining chopped cilantro and the chile into the mayonnaise. Garnish with the cilantro sprig and serve alongside the falafel.

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