HomeRecipesArchivesOct 2006


Chickpea Falafel with Cilantro Dip

Little balls of spicy chickpea pure, deep-fried until crisp, are served with a zesty cilantro-flavored mayonnaise.



14-ounce can chickpeas, drained

6 scallions, finely chopped

1 egg

teaspoon ground tumeric

1 garlic clove, crushed

1 teaspoon ground cumin

4 tablespoons chopped cilantro

oil for deep frying

1 small fresh red chile, seeded and finely chopped

3 tablespoons mayonnaise


sprig of cilantro to garnish



1. Put the chickpeas in a food processor or blender.  Add the scallions and process to a smooth pur e.  Add the egg, ground tumeric, garlic, cumin and about 1 tablespoon of the chopped cilantro.  Process briefly to mix, then season with salt.

2. Working with clean, wet hands, shape the chickpea mixture into about 16 small balls.

3. Heat the oil for deep-frying to 350 F, or until a cube of bread added to the oil browns in 30-45 seconds.  Deep-fry the falafel in batches for 2-3 minutes, or until golden.  Drain the falafel on paper towels.  Place in a serving bowl and keep warm.

4. Stir the remaining chopped cilantro and the chile into the mayonnaise.  Garnish with the cilantro sprig and serve alongside the falafel.

Serves 4