This recipe was submitted by a dear friend who is currently working in Palestine. In the time that I have known her, she has offered me the love and wisdom usually afforded only to family. We met many years ago, at a divey hotel in Notting Hill. Seeking solace from bedbugs and fawn eyed boys, we became fast friends and explored London together. For many years we have experienced the charms and losses that accompany growing up. We have reunited in many places around the world, often with great news of the future, or a broken heart, or a newfound cherished love. She is currently working with the Swedish, Israeli and Palestinian governments, in the hopes of restoring some peace and order to a ravaged land.
This recipe is from her Mother. A woman of Iraqi heritage with the most beautiful eyes. I have never met my friend’s mother, but I honor her because I know she has produced beautiful, caring daughters who are trying to give back to the world….
Loumas´ authentic falafel
500g dry chickpeas
4-5 garlic wedges – cut/ pressed into small pieces
1 cup of finely chopped parsley
1 tea spoon Bi-Carb soda (baking soda)
2 tea spoons black pepper
1 tea spoon salt
(1 tea spoon curry for those who like to add some spice)
Cooking oil for frying the falafel
Soak the chickpeas in water from the evening before start cooking (aprox 8hours).
Grind the chickpeas in a grinder/ mixer until very finely minced.
Place the mix and all above ingredients, minus the oil, in a large bowl.
Mix well using your (clean) hands and then cover the bowl with a towel and leave for aprox 30minutes.
When the time is up, wet your hands and make small croquettes with your hands.
When the whole mix has been made into small croquettes, then they’re ready to fry.
Put oil into a frying pan and heat up for 5 minutes.
Fry the falafel until brown, and then turn to fry the other side until brown.
Place a serviette on a large plate and put the fried falafel on the plate, the serviette will then absorb the excess oil from the falafel.
Serve falafel on Arabic bread and hummus, tabbouli, fresh cut up tomato and onion.