The third and final recipe from when Aylam came to visit. He suggests wearing an apron as naked deep frying can be dangerous! Falafel is a staple vegan meal (at least, it is for us!) serve with her baba ganoush , tabbouleh , pitta and salads.
Ingredients for 20 Falafel balls: 1 can of chickpeas, or two cups of dried chickpeas (which were pre-soaked and boiled soft), 3 cloves of garlic, 1 cup of flour (soy/chickpea/wheat), a fistful of parsley (chopped fine), 3/4 cup Tahini, vegetable oil for deep frying.
Mash the soft chickpeas in a bowl with the tahini to make a paste.
Add the rest of the ingredients and mix well. Wet your hands and create smallish balls which you may than shallow or deep fry. The balls are ready when they float to the serface and are brown and crispy.