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FELAFEL
Makes 20
INGREDIENTS
200g falafel mix
3/4 cup water
Canola or vegetable oil
for deep frying
500g chickpeas, well
drained
2 cloves garlic, crushed
100 ml virgin olive oil
2 tbsp tahini paste*
2 tsp middle eastern
spices
RUSSELL HOBBS and logo are Trade Marks of Spectrum Brands, Inc., or one of its subsidiaries.
©2011 Spectrum Brands, Inc.
Recipes are to be used in conjunction with the Deep Fryer by Russell Hobbs. All rights reserved. No part of this publication may be reproduced,
stored in a retrieval system or transmitted in any form or by any means, electronic, mechanical, photocopying, recording or otherwise, without
prior permission of the copyright owner.
Photography: Salton Australia - Designed in Australia.
1.
Tip falafel mix into a bowl, gradually add the
water and mix well. Allow to stand for 20
minutes until mixture is firm. Using your hands,
shape falafel into small walnut sized balls and
flatten slightly.
2.
Preheat oil in your Deep Fryer to 180°C.
3.
Arrange the falafel patties in a single layer in
the Deep Fryer basket and cook for approx 5
minutes.
4.
Lift basket and allow the patties to drain for a
few minutes, remove and drain on paper towel.
Continue with remaining falafel patties until all
are cooked, transfer to a heated bowl.
5.
For the Hummus, combine chickpeas, garlic,
oil, tahini and spices in blender or processor
and blend until smooth.
6.
Serve with Turkish bread, some kalamata
olives and a side dish of diced tomato, red
onion, cucumber, chopped mint, a dash of
balsamic vinegar and olive oil.
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