FALAFEL, KOSHER & FLUFFY,

Kosher for Passover Version:

Ingredients:

• 1 pound dry Chickpeas, soaked for 12 hours and/or overnight,
• 1 1/2 tablespoons Chickpea flour,
• 1 small Spanish onion, chopped,
• 3 springs of cilantro, chopped,
• 1/4 cup parsley, chopped,
• 2 teaspoons cumin,
• 1 teaspoon cardamom, 
• 3 cloves garlic,
• 1 teaspoon vinegar,
• Salt and pepper to taste,
• Vegetable oil for frying,

Directions:

1. In a large bowl, combine ingredients, in a food processor.

2. Let stand for 10 minutes in a refrigerator.

3. Shape into 1 inch balls.

4. Pour oil into a skillet, and heat to 350 degrees. Add falafel balls, and fry for 2 minutes or until golden brown.

5. Remove from heated skillet, and drain on paper towels.

Makes approximately 30 balls

Fluffy Version:

Ingredients:

• 1 pound dry Chickpeas, soaked for 12 hours and/or overnight,
• 1 1/2 tablespoons Chickpea flour,
• 1 small Spanish onion, chopped,
• 3 springs of cilantro, chopped,
• 1/4 cup parsley, chopped,
• 2 teaspoons cumin,
• 1 teaspoon cardamom, 
• 3 cloves garlic,
• 1 teaspoon baking soda,
• 1 teaspoon vinegar,
• Salt and pepper to taste,
• Vegetable oil for frying,

Directions:

1. In a large bowl, combine ingredients, while lastly pouring vinegar over baking soda, in a food processor.

2. Let stand for 10 minutes in a refrigerator.

3. Shape into 1 inch balls.

4. Pour oil into a skillet, and heat to 350 degrees. Add falafel balls, and fry for 2 minutes or until golden brown.

5. Remove from heated skillet, and drain on paper towels.

*Makes approximately 30 balls*