Falafel

Page 52

| Course Type: Main Courses

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This makes a lot of falafel, using 2 pounds of chickpeas. I halved it, being especially generous with the herbs (I like a lot of green in my falafel). At first glance I thought this was going to be a little stronger on spice and aromatics, however with all those chickpeas it is a pretty basic recipe. I still prefer the recipe in Jerusalem (Ottolenghi/Tamimi) or my favorite, the recipe from Falafel For Breakfast.
If you do make this be warned your food processor will be overflowing- mine is a 14 cup and was completely full with only 1 pound of chickpeas.

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