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Aonghus's Falafels

For a generous 8

You will need about 24 Pitta Breads.
450g (1 lb) Chick Peas ( soaked for at least 6 hours)
3 Onions Quartered
12 Cloves Garlic -chopped
1 Bunch Parsley rinsed and roughly chopped
2 tsp. Ground Cumin
4 teaspoons ground Coriander
Half Teaspoon Salt
Quarter Teaspoon Pepper
100 ml (4 oz.) Olive Oil
1 teaspoon Chilli Powder
Juice of 2 lemons
Flour and Olive Oil for Cooking.

2 Carrots (Grated)
Half White Cabbage (finely shredded)
A Cos Lettuce finely Shredded.
2 Greek Yoghurts (you can stir a little chopped mint and garlic into this)
Chopped Green Coriander
Sweet Chilli Sauce
Some sliced ripe tomatoes.
Tip all the ingredients into a food Processor and blend until well chopped and mixed . (It will remain slightly granular)
Using plenty of flour, with your hands, make these into golf ball sized balls, and then flatten each a little into fat pattys. Fry these in batches in olive oil until brown and crisp on the outside. Keep warm in a warm oven until all are done.

Sprinkle the pitta Breads with a little water and warm for a few minutes in a hot oven.

Lay out all your garnishes on the table, the guests help themselves to the Falafels, stuffing them, and the garnishes of their choice into the warm, slit pittas. Note that this is vegetarian.

April 14, 2006 09:12 PM | 0 Comments
  Martin Dwyer
Consultant Chef